Apricot and Hazelnut Mince Pies [gluten-Free] Recipe

Name: Apricot and Hazelnut Mince Pies [gluten-Free]
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 170 g gluten-free flour, mix; ½ teaspoon cinnamon; 100 g unsalted butter; 1 tablespoon caster sugar; 140 g dried apricots, finely diced; 85 g dried figs, finely diced; 100 g toasted hazelnuts; 1 teaspoon ground cinnamon; 1 teaspoon grated nutmeg; 1 teaspoon mixed spice; 1 orange, juice and zest of, grated; 50 g butter; 1 banana, chopped; 3 tablespoons brandy; icing sugar, to serve

Servings: persons

170 g gluten-free flour, mix
½ teaspoon cinnamon
100 g unsalted butter
1 tablespoon caster sugar
140 g dried apricots, finely diced
85 g dried figs, finely diced
100 g toasted hazelnuts
1 teaspoon ground cinnamon
1 teaspoon grated nutmeg
1 teaspoon mixed spice
1 orange, juice and zest of, grated
50 g butter
1 banana, chopped
3 tablespoons brandy
icing sugar, to serve

1
To make the pastry: put the flour and cinnamon into the bowl of a food processor.
2
Add the butter and pulse until it looks like very fine breadcrumbs.
3
Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs.
4
Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball - add water if it feels dry.
5
Wrap the pastry in cling film and chill for 30 minutes.
6
Heat oven to 190C/fan 170C/gas 5 [For Americans, that's 375 F).
7
Roll the pastry on a lightly floured surface to the thickness of 1 coin (3.15mm).
8
Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them.
9
Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes.
10
Chill both.
11
Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped.
12
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.
13
Using scissors, snip a hole in the lid, if you've made round tops.
14
Bake for 12-15 mins until golden brown.
15
Lift onto a wire rack to cool and dredge with icing sugar.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 170 g gluten-free flour, mix, ½ teaspoon cinnamon, 100 g unsalted butter, 1 tablespoon caster sugar, and more.

Yes, Apricot and Hazelnut Mince Pies [gluten-Free] falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot and Hazelnut Mince Pies [gluten-Free]

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