Apricot & hazelnut mince pies
- Preparation and cooking time
- Prep:
- Cook: -
- Plus chilling
- Easy
- Serves 10 - 12
Skip to ingredients
For the pastry
- 170g gluten-free flour
- ½ tsp cinnamon
- 100g unsalted butter
- 1 tbsp caster sugar
For the mincemeat
- 140g semi-dried apricotfinely diced
- 85g semi-dried figfinely diced
- 100g pack toasted hazelnut
- 1 tsp each ground cinnamongrated nutmeg and mixed spice
- grated zest and juice of 1 orange
- 50g butter
- 1 bananachopped
- 3 tbsp brandy
- icing sugarto serve
Nutrition: per pie
- kcal308
- fat19g
- saturates8g
- carbs30g
- sugars2g
- fibre3g
- protein3g
- salt0.11glow
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.
