Thursday, 15 December 2011
So, being the convenience cooks that we are, we delved into the depths of the freezer and recovered a long forgotten slab of pre-made, shop bought, gluten free pastry. This is from G Free and, once defrosted, we were impressed with its pasrty-ness. Having risked making our own gluten free pastry in the past, which was very crumbly, we tend to steer clear of pastry-requiring recipes.
With defrosted pastry, a jar of mincemeat, some marzipan and a 12 cup bun tray at the ready we set to work. Sous Chef J used an old butter wrapper to grease the baking tray and I started to roll out the pastry. Using a little cornflour, it was an easy task to get the pastry rolled to an even thickness (or thin-ness as J calls it). Then, rounds, slightly larger than the baking tray holes, were cut from the pastry and these were placed into the tray. Next Sous Chef J dolloped heaped teaspoons of mincemeat into the cases whilst I cut out small stars from thinly rolled marzipan.
One star was placed atop each mincemeat tart before the tray was baked in a 170ºC oven for about 20 minutes.
We then added a dusting of icing sugar and the Mince Start was ready to be taste tested...