Christmas Star Pastries
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
18
- Ingredients
- 0.333 cup water
- 2 Tbsps ground Psyllium
- 2 ¾ cups gluten-free all purpose flour (plus extra for dusting)
- ¾ cup powdered sugar (plus extra to finish)
- 1 tsp gluten-free Baking powder
- 1 pinch salt
- 1 cup butter (scant)
- 500 Ground meat
- 1 cup Cranberry
Preparation steps
1.
Pour the water into a small bowl and sprinkle on the psyllium husk powder. Immediately stir until smooth, then leave to stand for 10 minutes.
2.
Sift the flour, icing sugar, salt and baking powder into a mixing bowl, and rub in the butter until the mixture resembles breadcrumbs.
3.
Add the psyllium mixture, which should have thickened to a gel and mix to a smooth dough. Leave to stand for 10 minutes.
4.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 16-18 bun tins.
5.
Mix together the mincemeat and cranberries.
6.
Roll out 2/3 of the dough on a lightly floured surface about 3mm thick. Using a cutter, cut out 16-18 rounds and line the tins.
7.
Put about a tablespoonful of the mincemeat mixture into each.
8.
Roll out the remaining pastry and cut out stars for the tops. Place the stars on top of the filling.
9.
Bake for 20-25 minutes until lightly golden. Cool in the tins for 10 minutes. Place on a wire rack to cool completely.
10.
Sift icing sugar thickly over the tops.
