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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

    fl-ow-er

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

  • ½ tsp 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

    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

    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

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

  • 100g pack toasted hazelnut

    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

    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

    or-ange

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

  • 50g 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

    bah-nah-nah

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

  • 3 tbsp 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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