Apricot & hazelnut mince pies
No gluten, no wheat - just plenty of Christmassy flavour
Difficulty and servings
Serves 10 - 12
Preparation and cooking times
Prep 30 mins
Cook 20 - 25 mins
Plus chilling
Vegetarian, Gluten-free
- 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.
- 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.
- 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, sugar 2g, salt 0.11 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/2702/
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Ingredients
FOR THE PASTRY
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
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Difficulty and servings
Serves 10 - 12
Preparation and cooking times
Prep 30 mins
Cook 20 - 25 mins
Plus chilling
Vegetarian, Gluten-free
Ingredients
FOR THE PASTRY
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, sugar 2g, salt 0.11 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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02 October 2009
Sam Harling rated and commented on this recipe
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26 November 2009
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22 December 2011
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