Name: Apricot & hazelnut mince pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: British
Ingredients: 170g gluten-free flour; ½ tsp cinnamon; 100g unsalted butter; 1 tbsp caster sugar; 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

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Apricot & hazelnut mince pies

Apricot & hazelnut mince pies

Good Food team

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Serves 10 - 12

Easy

Prep: 30 mins

Cook: 20 mins - 25 mins

Plus chilling

A star rating of 5 out of 5.3 ratingsRate

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No gluten, no wheat - just plenty of Christmassy flavour

Freezable

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per pie

kcal308
fat19g
saturates8g
carbs30g
sugars2g
fibre3g
protein3g
salt0.11g

low

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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