These pies have quite literally just been invented this morning, as my daughter has appeared for Christmas and announced she is eating a very restricted diet at the moment. Apparently she is working out which food intolerances might be a problem for her eczema. Mince pies are a no-no, as she can’t eat wheat, very much sugar, eggs, raisins and some milk proteins. So this is my solution. Makes 12.
8 oz Bob’s Red Mill Gluten Free all purpose baking flour
4 oz unsalted butter (use sunflower margarine if you can’t eat dairy)
2 large grated conference pears, peeled
1 tsp ground cinammon
1/2 tsp ground ginger
6 whole cloves
Squirt of honey, to taste
To make the pastry, rub together the flour and butter (or margarine) together until the mixture resembles fine breadcrumbs, and then add enough cold water until the mixture is bound together. Roll it out as for normal pastry. Cut out 12 circles and put them into a bun tray that you have greased with sunflower oil.
Meanwhile grate the pears and add the spices and honey. Drain the juice off and then put a blob of mixture in each pastry case and top with a pastry circle cut to the right size, or a cut out star shape. Bake at 180C for about 20 minutes, until the pastry is cooked. Eat fresh out the oven!