Apricot and Hazelnut Mince Pies [gluten-Free]

By What's Cooking? on January 18, 2007

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Ingredients

    FOR THE PASTRY

    1. 170 g gluten-free flour, mix
    2. 1/2 teaspoon cinnamon
    3. 100 g unsalted butter
    4. 1 tablespoon caster sugar

    FOR THE FILLING

    1. 140 g dried apricots, finely diced
    2. 85 g dried figs, finely diced
    3. 100 g toasted hazelnuts
    4. 1 teaspoon ground cinnamon
    5. 1 teaspoon grated nutmeg
    6. 1 teaspoon mixed spice
    7. 1 orange, juice and zest of, grated
    8. 50 g butter
    9. 1 banana, chopped
    10. 3 tablespoons brandy
    11. icing sugar, to serve

Directions

  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.
 
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