insideKENT Magazine Issue 93 - December 2019 | Page 97

FOOD+DRINK
MAKE AHEAD
CHRISTMAS
SAVE TIME AND STRESS THIS CHRISTMAS, WITH THESE SPECIALLY SELECTED
AND DOWNRIGHT DELICIOUS RECIPES; COURTESY OF SOME OF KENT’S TOP CHEFS
AND PRODUCERS. SURE TO NOT ONLY AMAZE YOUR GUESTS, BUT ALSO TO MAKE
LIFE SIMPLER - BE INSPIRED WITH THESE TASTY, SEASONAL RECIPES, THAT CAN ALL
BE MADE AHEAD OF THE BIG DAY.
Oast to Host’s Gluten Free
Puff Pastry Mince Pies
www.oasttohost.com
Ingredients
• Butter for greasing
• Potato starch or cornflour for dusting ( flour shakers
are cheap to buy and a godsend when working with pastry
and dusting surfaces)
• Puff pastry made from NEW Oast to Host
pastry flour (see below)
• 350g gluten free mincemeat
• 2 eggs lightly beaten
• Demerara sugar to sprinkle
Method
1. Heat oven to 200°C/gas 6 and lightly butter and
dust a 12 hole fairy cake tin.
Tip: while heating up oven put a spare baking tray
in the oven to heat up. When putting mince pies in
oven place them onto the hot baking sheet, this way
the base gets a better chance at crisping up.
2. Cut your puff pastry slab in 1/2 and roll each
1/2, so they are each 5 cm bigger than your fairy
cake tin.
3. Lay one sheet onto the tin, pushing it into
the holes.
4. Spoon 11/2 tbsp of mincemeat into each hole,
then use some of the beaten egg to brush around all
of the edges of the holes.
5. Lay the other sheet of pastry on top and press
to seal.
6. Chill in fridge for 20 minutes .
12. Use left over puff pastry for cheese straws
or sable biscuits. Roll out, cut to shape desired, paint
with beaten egg and sprinkle a strong
flavoured cheese.
Tip - to keep the puff in the pastry, try to lay
pastry in same direction on top of each other and
make it into one piece by re working, using the
folding technique originally practised when making
the puff pastry. Re folding a couple of times should
be sufficient.
7. Once removed lightly dust the top with your flour.
8. With a cookie cutter slightly larger than your fairy
cake holes cut circles around each of the holes,
peeling away the excess puff pastry. You will be left
with 12 flat-topped pies.
9. Place a flat baking tray over the pies and flip the
fairy cake tin upside-down. The pies should slip out
of the tin, leaving you with 12 pies on a baking tray.
10. Press each one around the edges to make sure
they're well sealed. Brush them with more of the
beaten egg, sprinkle with Demerara sugar.
11. Bake for 20 mins, until risen and golden. Allow
to cool a little, then serve warm.
Oast to Host’s Gluten Free
Puff Pastry Recipe
Ingredients:
• Oast to Host Pastry Flour (195g)
• Salted Butter (195g)
• Water (117g)
• Pinch of Salt
Method
To find out exactly how to make Oast to Host’s
Gluten Free Puff Pastry check out their step-by-step
video at www.oasttohost.com
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