Just before Christmas Tina sent me a link to a gluten free puff pastry recipe and asked me if I fancied trying it, so eventually I have got round to it.I have had to adapt the butter for a dairy free option, so harping back to my schooldays I used half soya margarine and half trex. I also made up 50% more of the doughy mix than she has to allow me to experiment with a level playing field.
So on Friday I gave it a go, I made up the batch of "doughy" stuff ready for the rolling and folding process, and so I took 1/3 of doughy mix and and decided to make mincemeat pies for after the tea, so according to the instructions I mixed and I rolled, and I rolled, popped it back in the fridge for about 30mins to recover, then I cut, lovingly added the mincemeat, popped the lids on and came up with........well it had pastry and it had mincemeat......but it was certainly not a mince pie as we know them. Not to bad when warm, but hard and tough and as you can maybe see from a separate piece I cooked no lightness or layers at all.
|apple and plum tart|
|the cheese and mustard roll|
Lastly I used the final piece to make some fig rolls, again same pastry as above. I had previously boiled some figs in orange juice, left them to soak overnight and pureed as I needed it, and again these turned out very nice, although the layers not as obvious it tasted light and more than edible. Will certainly make more of these.