These delicious mince pies are perfect for serving to guests who are not a big fan of raisins, sultanas or currants, as they contain none of them. This recipe is also gluten free and wheat free, making it great for any guests with allergies.
- 175g gluten-free flour
- 100g unsalted butter, cooled and cubed
- 1 tbsp. icing sugar
- 3 tbsp. cold water
- 150g ready-to-eat apricots
- 85g partially dried figs
- 1 banana
- 150g chopped hazelnuts
- Zest and juice of one orange
- Zest and juice of one lemon
- 50ml brandy
- 50g butter
- 1 tsp. ground cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice
Make the mincemeat the night before using by combining the apricots, figs, banana, hazelnuts, zests, juices, brandy, butter, cinnamon, nutmeg and allspice in a blender. Pulse once or twice until everything is combined, then spoon into a jar and leave overnight. If you don't have a blender, finely chop the fruits and nuts and mix with the rest of the ingredients.
To make the pastry, cut the cooled butter into the flour using a pastry cutter or two forks. Once the mixture resembles breadcrumbs, stir in the sugar and water and gather into a ball. Knead a few times, then cover and put into the fridge for half an hour.
Roll the pastry out to a thickness of 3-4mm. Cut out 10-12 8cm circles and press them into a muffin tin.
Spoon 1-2tsp. of the mincemeat into each pastry shell. Use a 6cm star cutter to make 10-12 stars, then top the pies.
Bake the pies in a 190C oven for 12-15 minutes or until golden brown.