Product Reviews, Restaurant Reviews and Recipes: All GLUTEN FREE!
It’s the most wonderful time of the year….
In the shops, there are lots of Mince Pies and Xmas treats on sale but most of these contain GLUTEN! This is a recipe which allows me to enjoy my own Homemade Mince Pies!
Pastry: (Makes half LB)
150g Gluten Free Flour
2 tps sugar
175g Cooled Cooked Mashed Potato
1) Beat flour and sugar into the mashed potato and make into crumb like mix. Add butter (in small pieces with knife) beating into the mix.
2) Wrap in Clingfilm and refrigerate for 30 minutes.
3) Knead dough lightly with heel of hand, (like Paul Hollywood does!) so it becomes smooth like putty
4) Restore in fridge for another 30 minutes before splitting out into one-third and two-thirds. The larger piece is rolled out to make the bases and the smaller piece for the pie topping. These both need rolling out into thin flat sheet to cover individual pies. (I found sandwiching in Clingfilm means less mess and washing up! A rolling pin can be used to make it thin and storing the flat sheet in the fridge for another 15 minutes helped keep it’s structure).
5) Butter the dish and lay out the pastry sheet for the base, using a knife to trim the edges. This is backed as a pastry shell until golden brown for around 20 minutes 220 degrees Centigrade.
6) Add Gluten Free Mince Pie filling and top with the other cooled pastry sheet. Add two steam holes in the middle of the pastry and crumple the edges so it seals in the filling. Wash or brush lightly the pastry top with soya milk.
7) Bake pie for thirty minutes until it is golden brown and serve immediately: Enjoy!
Dust with Icing sugar for a professional finish. The baked pastry is crunchy like a biscuit so if you like soft flaky pastry, this recipe isn’t for you! (There are other variations to this recipe that include mashed banana and /or mashed apple).