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Fillings for Gluten-free goodies perfect pastry mix
Cinnamon Apple turnovers
These are just wonderful. Don’t blame me if you eat far too many of them…
- 4 large apples, peeled, cored and thinly sliced
- ½ cup brown sugar
- 1 tsp cinnamon
- 2 Tbsp melted butter
- 2 tsp Gluten Free Goodies Pastry mix
- Prepared Gluten Free Goodies Pastry mix, made according to the instructions on the pack
Combine the sugar, cinnamon and flour and mix well together.
Add the apples and the melted butter and mix thoroughly together.
To prepare your pastry, roll out into about 15cm squares, about 3 mm thick. The amount of filling should make about six pastries, depending on how well filled you like them.
Brush the edges of the pastry with egg wash, and place apple mix on slightly less than half the area.
Fold over the pastry (yes, this is gluten-free pastry that folds!) and seal at all three edges by turning the bottom layer up and crimping it onto the top layer.
Put several small slits in the top surface with a kitchen knife, to allow steam to escape.
Brush the surface with egg wash and sprinkle with a mixture of cinnamon and sugar. A cup of sugar with 1 to 2 tsp of cinnamon in it is a good ratio, and you can just store the large surplus in a jar for next time you make these.
Place the completed turnovers on baking paper on an oven tray and cook at 210C on fan bake if possible for 20 to 25 minutes. Keep a close watch on them after the first 15 minutes, as ovens vary.
Allow to cool a bit, and try to keep the rest of the family away from them while you guzzle your fill.
Mince Pie filling
Yes, you can have a good old-fashioned mince pie again!
- 500g prime mince (less than 15% fat)
- 1 onion, finely sliced
- 1 tsp curry powder of your choice – I prefer a mild one
- 1 gluten-free stock cube, flavour of your choice. Beef is nice, but anything savoury will do
- ¼ to ½ cup water
- ¼ cup tomato sauce, either home made or commercial
- 2 tsp gluten-free soy sauce
- cornflour or rice flour to thicken. Mix 2 to 3 Tbsp in a small amount of water and have ready for use once the mix is cooked through
- Prepared Gluten Free Goodies Pastry mix, made according to the instructions on the pack.
In a large frying pan, brown the mince and the onion in a little vegetable oil until no liquid remains
Add the curry powder and fry for a minute or two to bring out the flavour.
Add ¼ cup of water and the stock cube and heat to dissolve the stock cube.
Add the tomato sauce and the soy sauce.
If the mix looks a little dry and lacking in sauce, add another ¼ cup water.
Once the mix is bubbling, add the thickening mix (rice flour or cornflour) gradually, stirring throughout, until the meat mix is thickened to your liking. I prefer a fairly thick mix because it then doesn’t tend to ooze so much during cooking, but tastes vary, so experiment a bit to find your preference. Leave to cool a little before use.
Roll out your pastry as described in the pastry recipes, and line a metal or glass pie tin (one about 20cm diameter is good for a family pie, or use individual pie tins).
Place the filling in the pie shell, and moisten the edge of the pastry with egg wash.
Roll out a top, lie it over the filling and trim round the edge of the dish with a knife. Crimp the edges together with your fingers,
Cut several shallow slits in the top of the crust with a kitchen knife, and brush the top with egg wash.
Bake at 210C (fan bake if possible) for 20 to 30 minutes until the pie is golden brown all over. Smaller individual pies may take less time – watch them carefully.
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