Apricot & Hazelnut Mince Pies

Name: Apricot & Hazelnut Mince Pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 12
Cuisine: british
Ingredients: 170g gluten-free flour; 1/2 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

5.00 (3)

⏱ 55 mins 🍽 Serves 12 🌶 british ✅ Easy 🏷 Afternoon tea

These gluten-free mince pies offer a festive twist on a classic British treat. The pastry, made with cinnamon and butter, encases a rich mincemeat of diced apricots, figs, toasted hazelnuts, and warm spices, all brightened with orange zest and brandy. After baking, they are finished with a dusting of icing sugar. Ideal for afternoon tea, this recipe makes 12 individual pies.

Ingredients

170g gluten-free flour
1/2 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

Method

For the pastry, combine the flour and cinnamon in a food processor bowl. Add the butter and pulse to achieve a fine, breadcrumb-like texture. Add the sugar and 3 tbsp cold water, then pulse again for about 30 secs until the mixture begins to clump. Tip onto a board and gently knead into a ball, adding a little water if needed. Wrap in cling film and chill for 30 mins.
Preheat the oven to 190C/fan 170C/gas 5. On a lightly floured surface, roll the pastry to the thickness of a £1 coin. Use a 7cm cutter to stamp out 10-12 discs and line a 12-hole bun tin. Cut out lids with a 6cm cutter or a 6cm star cutter. Chill both the cases and lids.
To prepare the mincemeat, place all the listed ingredients into a food processor and pulse until everything is evenly chopped. Spoon 1-2 tsp of the mixture into each pastry case. Dampen the pastry edges with water and place a lid or star on top. If using round lids, snip a small hole in each with scissors. Bake for 12-15 mins until golden. Transfer to a wire rack to cool, then dredge with icing sugar.

Nutrition (per serving)

Calories308 kcal

Fat19 g

Saturates8 g

Carbs30 g

Sugars2 g

Fibre3 g

Protein3 g

Sodium44 mg

Recipe details

Skill levelEasy

CategoryAfternoon tea

Cuisinebritish

DietGluten-free, Vegetarian