Grain and Woodland Veg Pastry Cups

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 6-8 tartlet tins.

For the pastry: combine the flours, xanthan gum and salt in a mixing bowl. Rub in the butter and until the mixture resembles breadcrumbs.

Add the egg and mix, then gradually add the water, mixing until the dough forms a ball. Wrap in cling film and chill for 30 minutes.

Roll out the dough on a floured surface and cut out rounds to fit the tins. Line the tins with the pastry and prick the bases with a fork.

Bake for 10 minutes. Remove from the oven and place on a wire rack to cool.

For the filling: heat the oil in a frying pan and gently cook the shallots and celery for about 2 minutes.

Add the mushrooms, season with salt and pepper, and cook for 5 minutes until tender. Add a little water if the pan is too dry.

Divide the filling amongst the tartlet cases and bake for 10 minutes until the pastry is cooked.