lactose free loves: mince spies 

The most frustrating thing I find at Christmas time (as well as other times throughout the year) is the lack of free from options for all the lovely treats. So much so that my mum actually mentioned it to the Manager in M&S when she couldn’t find a single cake in the shop that was free from dairy.

She and I both bake at home, and know how easy it is to swap some things around to make it lactose free. So why is it so difficult for M&S (who you’d think would be up on this stuff) to stock a single cake?

I really dislike food shopping at the best of times; I hate trawling through aisles of food that I know would make me really sick. I usually tend not to do it, and if I do I’ll just run around quickly for the basics which I know I need.

Going down festive aisles full of lovely treats and food which I would have once been able to eat just makes me so sad. (Seeing my mum put it in the trolley for the others makes it even worse!)

So, post-frustration, I came home and found myself in the kitchen, adamant I was going to make something I could actually eat.

So I made some mince spies (as we call them in our house.) The lactose free recipe is below for anyone else who struggles at Christmas.

(And M&S, if you’re reading this, it’s piss easy!)

Ingredients:

pastry:

4oz (100g) flour (and a little bit for rolling)

20z (50g) lactose free butter

a pinch of salt

3 table spoons of water

 

filling:

mince meat (I used 75g however this depends on how big you make your pies)

one shot of rum (for extra flavour, am I right?)

 

method:

1. Preheat the oven to 185 degrees. Rub together the flour and butter until small breadcrumbs are made. (If you have a food processor like I do, you can bung it all in there and it will do the hard bits for you!) Pop a hole in the middle of the crumbs and add the water a little bit at a time until the mixture forms a dough.

2. Roll out the dough on a floured surface (mine was roughly 5mm thick) and use cutters (or a knife and an imagination) to cut out twelve circles. Pop these into a bun tin. Then with the remaining pastry, cut out smaller circles (I did stars) for the lids.

3. Put the mince meat into a bowl and add the rum. Mix together and then add one teaspoon to each pastry circle. Top the filling with the pastry lid.

4. Cook them in the oven (at 185 degrees) for 22 minutes (or until lightly golden.)

5. Coat in a dusting of icing sugar to make them look nice, and enjoy!

love sophie

 

 

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