Friday, 14 December 2012

Oversized Dairy Free and Gluten Free Mince Pie

This giant slice of mince pie comes complete with a layer of marzipan, topped with almonds and is delicious served with soya or coconut cream or on its own. This combination can also be used to make smaller individual mince pies.
 
For this pastry recipe I used Grace Cheethams recipe for sweet pastry using almonds from her book Simply Gluten Free and Dairy Free (available on our website). See this link for the pastry recipe used in another of her amazing recipes http://glutendairyfree.co.uk/2011/07/06/gluten-free-dairy-free-chocolate-pear-tart/
 
After using the pastry to line a small loaf tin I baked it blind for 10 mins. I then filled the pastry case with a layer of Robertson's mincemeat (no dairy or gluten ingredients), a layer of marzipan (no dairy or gluten ingredients), another layer of mincemeat and topped with flaked almonds, bake for a further 5-10 mins.

Enjoy the Christmas festivities!
 
 


No comments:

Post a Comment