Apricot & hazelnut mince pies

Apricot & hazelnut mince pies

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(2 ratings)

Prep: 30 mins Cook: 20 mins - 25 mins Plus chilling

Easy

Serves 10 - 12
No gluten, no wheat - just plenty of Christmassy flavour

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free

Nutrition: per pie

  • kcal308
  • fat19g
  • saturates8g
  • carbs30g
  • sugars2g
  • fibre3g
  • protein3g
  • salt0.11g
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Ingredients

    For the pastry

    • 170g gluten-free flour
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • ½ tsp cinnamon
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 100g unsalted butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 tbsp caster sugar

    For the mincemeat

    • 140g semi-dried apricot, finely diced
      Apricots

      Apricot

      ay-pree-kot

      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • 85g semi-dried fig, finely diced
      Fig

      Fig

      fig

      Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

    • 100g pack toasted hazelnut
      Hazelnuts

      Hazelnut

      hay-zl-nut

      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 1 tsp each ground cinnamon, grated nutmeg and mixed spice
      Cinnamon

      Cinnamon

      sin-ah-mun

      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • grated zest and juice of 1 orange
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 1 banana, chopped
      Banana

      Banana

      bah-nah-nah

      Probably the best known, most popular tropical fruit, their name probably derives from the…

    • 3 tbsp brandy
      Brandy

      Brandy

      bran-dee

      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • icing sugar, to serve

    Method

    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.

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    Comments, questions and tips

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    Comments (3)

    numberonegoat's picture

    By mistake I processed rather than pulsed but I reckon they will still taste yummy!

    michaelawindsor's picture

    Can I freeze these once they are made?

    samharling's picture
    5

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

    Questions (2)

    Pahoughie@gmail.com6's picture

    Can these be made and frozen in advance.

    goodfoodteam's picture

    Yes, you can freeze these once baked for up to 6 weeks. Thaw at room temperature then reheat at 180C/160C fan/gas 4 for 5-10 mins.

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