Iced Apple Pasty
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
- For the pastry
- ½ cup Rice flour (plus extra for dusting)
- ½ cup Corn starch
- ½ tsp salt
- ½ tsp xanthan gum
- 1 tsp gluten-free Baking powder
- ½ cup butter (diced)
- 7 ozs chilled Mashed potatoes
- For the filling
- 3 Apple (peeled and diced)
- ¼ cup sugar
- 1 tsp ground cinnamon
- 1 Tbsp Corn starch
- For the icing
- 1 cup powdered sugar
- water
- To decorate
- lemon zest
Preparation steps
1.
For the pastry: mix together the rice flour, cornflour, salt, xanthan gum and baking powder in a large mixing bowl and mix thoroughly.
2.
Rub the butter into the flour mixture until it resembles breadcrumbs.
3.
Add the mashed potato and mix until just combined. Knead the dough for 2 minutes, then shape into a ball, wrap in cling film and chill for 30 minutes.
4.
Knead the pastry for 2 minutes until smooth. Chill again (uncovered) for 30 minutes.
5.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
6.
For the filling: mix together the sugar, cinnamon and cornflour.
7.
Toss the apples in the mixture to coat.
8.
Roll out the dough on a lightly floured surface about 1/2cm|1/4" thick and cut out 3-4 rounds.
9.
Divide the filling equally between the rounds, leaving a 1/2cm |1/4" margin at the edges.
10.
Dampen the edges and draw up to meet on top of the filling. Crimp the edges firmly together and make a small slit in the top to allow the steam to escape.
11.
Place on the baking tray and bake for about 20 minutes until golden. Place on a wire rack to cool completely.
12.
For the icing: sift the icing sugar into a bowl and beat in just enough water until thick enough to coat the back of a spoon.
13.
Drizzle the icing over the pastries and decorate with strips of lemon zest. Leave to set.
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