For the pastry
500g/1lb 1oz gluten free bread flour
120g/4oz vegetable shortening or suet
1 tsp salt
25g/1oz lactose free butter
175ml/6fl oz cold water
1 free-range egg, beaten with a little salt (for glazing)
For the filling
2 tbsp caster sugar
200g fresh or frozen raspberries*
For the toppping
150g icing sugar
50g raspberries, fresh or frozen
freeze-dried raspberries or sprinkles, optional
*The amount of sugar you will need will vary. Use the recipe amount as a guide, simply add cautiously until happy.
Serves - 4
Tip the gluten free flour into the bowl and add the shortening, a pinch of salt, the lactose free butter and all of the water.
Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.
Turn out the dough onto a clean work surface (there’s no need to put gluten free flour or oil onto the surface because it’s a tight rather than sticky dough).
Knead the dough to combine the ingredients properly. The dough will start to become smooth as the shortening breaks down.
If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.
When the dough is smooth, cover it in saran wrap and put it in the fridge.
Heat oven to 200C/180C fan/ gas 6. Heat a saucepan, add the raspberries and sugar, and cook for 1 min until fragrant. Stir in the vanilla, and cook for about 5 mins until thickened.
Unwrap the pastry then roll the pastry into two sheets. Cut each sheet into quarters, and arrange on two baking trays.
Spread a little of the raspberry filling over half of each quarter, keeping a border about 0.5cm around the edge.
Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal.
If you have time, leave the pockets in the fridge for at least 15 mins to firm up.
Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.
Meanwhile crush the topping raspberries until juicy and mix with the icing sugar to make a thick icing.
Spread thinly over the cooled pies and sprinkle with freeze dried raspberries or sprinkles.
Recipe adapted from: Good Food
Gluten free pastry lacks elasticity and can be tricky to work with.
We recommend rolling the pastry out on grease proof paper, as it makes it easier to move and work with.