Breads & Pastry, Healthy Recipes

Gluten Free Christmas Pies

Gluten Free Christmas Pies

Ingredients

Filling

360g(2cups) dried mixed fruit
200g(1cup firmly packed) brown sugar
50g(1/3 cup) silvered almonds, finely chopped
1Granny Smith Apple, peeles, quarterd, cored, coarsely grated
40gbutter, melted
2 tablespoons brandy
3 finely grated lemon rind
1tablespoon fresh lemon juice
1 teaspoo nground cinnamon
1 teaspoon mixed spice
Pinch of ground nutmeg
1 egg,lightly whisked
White Sugar, to dust

Pastry

270g AllPurpose GF Flour
122g Butter
50g IcingSugar
4 Eggs

Method

1. Finely chop half the mixed fruit. Place in a large bowl. Add the brown sugar, almond, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.

2. Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.

3. To make the pastry, add icing sugar and flour together Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 minutes to rest.

4. Preheat oven to 180C. Roll out the pastry on alightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.

5. Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs (see tip 2). Divide the fruit mince among the pastry cases.Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

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