Fermented Fruit Mince Pies in Gluten Free pastry
This recipe has all of the classic flavours of a fruit mince pie (buttery pastry, sweet dried fruit and aromatic spices) but is prepared in a not so classic way
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Cooking tools:
- Food processor
- Mason jar
- Cheesecloth
- Saucepan
- Stove
- Spoon
- Chef's knife
- Cutting board
- Citrus press
- Measuring cup
- Measuring spoon
- Kitchen scale
- Sifter
- Mixing bowl
- Whisk
- Rolling pin
- Parchment paper
- Cookie cutter
- Muffin tin
- Plastic wrap
- Oven
- Refrigerator
Ingredients
- 1 Pear (medium to large size)
- 1 Apple (medium to large. Any variety)
- 1 cup medjool dates (seeds removed)
- 1/2 cup chopped dried dates
- 1/2 cup raisins or sultana's
- 1/2 cup freshly squeezed orange juice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cardamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon groun nutmeg
- 1/8 teaspoon ground cloves
- Powder out of 2 probiotic capsules or 3 tablespoons of whey
- 1/2 teaspoon salt
- 225 grams Plain Gluten Free Flour
- 1 teaspoon Xanthan gum
- 25 grams fine Rapadura Sugar
- 110 grams chilled butter
- 1 whole egg + 1 egg yolk
- 1 tablespoon of cold water
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