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Apricot & hazelnut mince pies

Apricot & hazelnut mince pies

A star rating of 5 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus chilling
  • Easy
  • Serves 10 - 12

No gluten, no wheat - just plenty of Christmassy flavour

  • Freezable
  • Gluten-free
  • Vegetarian
Nutrition: per pie
HighlightNutrientUnit
kcal308
fat19g
saturates8g
carbs30g
sugars2g
fibre3g
protein3g
low insalt0.11g
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Ingredients

For the pastry

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

For the mincemeat

  • 140g semi-dried apricot , finely diced
  • 85g semi-dried fig , finely diced
  • 100g pack toasted hazelnut
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, December 2005

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A star rating of 5 out of 5.3 ratings
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