Apricot and Hazelnut Mince Pies [gluten-Free]

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“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.”

Ingredients Nutrition


  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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