Apricot and Hazelnut Mince Pies [gluten-Free]

Submitted by Whats Cooking

"Another lovely-looking recipe from BBC Good Food. These are adorable miniature "mincemeat" fruit pies with apricot and hazelnut filling. Great for the holidays, or a dinner party. Easy to make. I haven't made them yet but look forward to doing so soon. Be sure to use a gluten-free all-purpose flour that already has xanthan or guar gum added to it."

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 10-12

ingredients

• FOR THE PASTRY

• 170 g gluten-free flour, mix
• 1⁄2 teaspoon cinnamon
• 100 g unsalted butter
• 1 tablespoon caster sugar

• FOR THE FILLING

• 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

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.