Ingredients:

Pastry:

• 1 Tbs / 12 g butter
• 1 Tbs / 8 g confectioners sugar
• 1/2 Tbs / 8 g vegetable oil
• 1/3 cup / 20 g Wel-made Baking Mix

Filling:

• 1/5 tsp / 10 g cherry jam
• 1 Tbs / 15 g butter
• 0.4 fluid oz / 10 g rice milk
• 1/2 cup / 40 g Wel-made Baking Mix
• 1 Tbs / 15 g brown sugar
• 1/2 tsp / 2 g almond extract
• 1-2 tsp water
• 2 Tbs / 15 g confectioners sugar

Directions:

For the Pastry:

• Add Baking mix and butter to a mixing bowl and rub together with fingertips until it resembles breadcrumbs
• Mix in the confectioners sugar and add the vegetable oil and mix
• Gradually add water to form a dough
• Shape the dough into a ball and flatten it out into a disc
• Wrap in cling film and chill for 30 minutes

For the sweet centre:

• Beat together the butter and sugar until combined and smooth
• Add rice milk and stir together
• Add Baking mix and almond extract and mix together

For the frosting:

• Add water gradually to confectioners sugar and mix together

Making the pie:

• Roll the pastry and dust with Baking mix
• Cut a 10cm circle from the dough
• Place the dough in a muffin tin and push out any creases
• Bake for 15 minutes at 350 F
• Fill the bottom with cherry jam
• Add sweet dough mixture on top
• Bake for a further 20 minutes at 350 F
• Leave to cool completely
• Spoon the frosting on top
• Add cherry to decorate

Makes: 1

Nutritional Information:

• Calories: 675 kcals
• Phe: 16 mg
• Protein: 0.4 g