Apricot And Hazelnut Mince Pies Gluten Free Recipes

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APRICOT & HAZELNUT MINCE PIES



Apricot & hazelnut mince pies image

No gluten, no wheat - just plenty of Christmassy flavour

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 55m

Number Of Ingredients 13

170g gluten-free flour
½ 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 308 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium

APRICOT AND HAZELNUT MINCE PIES [GLUTEN-FREE]



Apricot and Hazelnut Mince Pies [gluten-Free] image

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.

Provided by Whats Cooking

Categories     Tarts

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 15

170 g gluten-free flour, mix
1/2 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

Steps:

  • 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 minutes.
  • Heat oven to 190C/fan 170C/gas 5 [For Americans, that's 375 F).
  • Roll the pastry on a lightly floured surface to the thickness of £1 coin (3.15mm).
  • 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.
  • 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.

Nutrition Facts : Calories 259.5, Fat 18.5, SaturatedFat 8.2, Cholesterol 32.2, Sodium 32.4, Carbohydrate 21.3, Fiber 3.9, Sugar 13.8, Protein 2.7

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