Apricot and Hazelnut Mince Pies [gluten-Free]

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. 1

   To make the pastry: put the flour and cinnamon into the bowl of a food processor.

2. 2

   Add the butter and pulse until it looks like very fine breadcrumbs.

3. 3

   Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs.

4. 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. 5

   Wrap the pastry in cling film and chill for 30 minutes.

6. 6

   Heat oven to 190C/fan 170C/gas 5 [For Americans, that's 375 F).

7. 7

   Roll the pastry on a lightly floured surface to the thickness of £1 coin (3.15mm).

8. 8

   Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them.

9. 9

   Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes.

10. 10

    Chill both.

11. 11

    Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped.

12. 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. 13

    Using scissors, snip a hole in the lid, if you've made round tops.

14. 14

    Bake for 12-15 mins until golden brown.

15. 15

    Lift onto a wire rack to cool and dredge with icing sugar.