Recipe Name :
Apricot & hazelnut mince pies
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Food Mood: Gluten-free recipes
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Food Element:
For the pastry
170g gluten-forgive flour
tsp cinnamon
100g unsalted butter
1 tbsp caster sugar
For the mincemeat
140g semi-dried apricots,
finely diced
85g semi-dried figs, finely
diced
100g pack toasted hazelnuts
1 tsp each arena cinnamon,
grated nutmeg and contaminated spice
grated zest and juice of 1
yellowish-brown
50g butter
1 banana, chopped
3 tbsp brandy
icing sugar, to serve
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Cooking Process:
To make the pastry: put the
flour and cinnamon into the bowl of a food processor. Add the butter and
pulse until it looks in imitation of utterly pleasant breadcrumbs. Sprinkle
in the sugar and 3 tbsp chilly water, and pulse until the union starts to
clump together, very more or less 30 secs. Tip the multipart onto a board and
gently squeeze the pastry until it comes together into a ball ensue water if it feels teetotal. Wrap the
pastry in cling film and chill for 30 mins.
Heat oven to 190C/adherent
170C/gas 5. Roll the pastry upon a lightly floured surface to the thickness
of 1 coin. Using a 7cm cutter, scrape out 10-12 discs and use to stock a
12-hole bun tin when 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 upon and off until evenly chopped.
Spoon 1-2 tsp into each acid, dampen the edge of the pastry bottom in
imitation of water and sit a smaller pastry disc or star on the subject of
the subject of summit. Using scissors, snip a hole in the lid, if youve made
round tops. Bake for 12-15 mins until golden brown. Lift onto a wire rack to
cold and dredge behind icing sugar.
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Tags: Health Recipe, Indian Recipe, American Recipe,
Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday
Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating
recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast
recipes, Dairy-free lunch recipes, Gluten-free recipes.
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