Apricot & hazelnut mince pies

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. To make the pastry: put the flour and cinnamon into the bowl of a food processor. Add the butter and pulse until it looks like very fine breadcrumbs. Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs. Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball - add water if it feels dry. Wrap the pastry in cling film and chill for 30 mins.
2. Heat oven to 190C/fan 170C/gas 5. Roll the pastry on a lightly floured surface to the thickness of £1 coin. Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them. Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes. Chill both.
3. Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped. Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top. Using scissors, snip a hole in the lid, if you've made round tops. Bake for 12-15 mins until golden brown. Lift onto a wire rack to cool and dredge with icing sugar.

Per pie

308 kcalories, protein 3g, carbohydrate 30g, fat 19 g, saturated fat 8g, fibre 3g, salt 0.11 g

Latest comments and suggestions

• Sam Harling

  02 October 2009

  Sam Harling rated and commented on this recipe

  

  A great recipe But you have to be carefull how long you process the mix for.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2702/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE PASTRY

• 170g gluten-free flour
• ½ tsp cinnamon
• 100g unsalted butter
• 1 tbsp caster sugar

FOR THE MINCEMEAT

• 140g semi-dried apricots , finely diced
• 85g semi-dried figs , finely diced
• 100g pack toasted hazelnuts
• 1 tsp each ground cinnamon , grated nutmeg and mixed spice
• grated zest and juice of 1 orange
• 50g butter
• 1 banana , chopped
• 3 tbsp brandy
• icing sugar , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 10 - 12

Preparation and cooking times

Prep 30 mins

Cook 25 mins

Vegetarian, Gluten-free

Ingredients

FOR THE PASTRY

• 170g gluten-free flour
• ½ tsp cinnamon
• 100g unsalted butter
• 1 tbsp caster sugar

FOR THE MINCEMEAT

• 140g semi-dried apricots , finely diced
• 85g semi-dried figs , finely diced
• 100g pack toasted hazelnuts
• 1 tsp each ground cinnamon , grated nutmeg and mixed spice
• grated zest and juice of 1 orange
• 50g butter
• 1 banana , chopped
• 3 tbsp brandy
• icing sugar , to serve

Per pie

308 kcalories, protein 3g, carbohydrate 30g, fat 19 g, saturated fat 8g, fibre 3g, salt 0.11 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk