Apricot & hazelnut mince pies

No gluten, no wheat – just plenty of Christmassy flavour

  • Prep:30 mins
    Cook:25 mins
    Plus chilling
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 308
  • fat 19g
  • saturates 8g
  • carbs 30g
  • sugars 2g
  • fibre 3g
  • protein 3g
  • salt 0.11g


  • 170g gluten-free flour
  • ½ tsp cinnamon
  • 100g unsalted butter
  • 1 tbsp caster sugar
  • 140g semi-dried apricots, finely diced
  • 85g semi-dried figs, finely diced
  • 100g pack toasted hazelnuts
  • 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


  1. 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.

  2. 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.

  3. 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.

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