Gluten Free Beetroot and Goats Cheese Cups

Name: Gluten Free Beetroot and Goats Cheese Cups
Ingredients: 100 g gluten free plain flour; 250 g rice flour; 50 g ground almonds; 1 tsp xanthan gum; 1 pinch salt; 125 g unsalted butter; 2 eggs; 2 cooked beetroot; ½ garlic clove; 25 g Greek yoghurt; 1 Tbsp pomegranate molasses; 20 g gluten free breadcrumbs; 20 g hazelnuts, toasted; salt, as needed; pepper, as needed; 2 Tbsp Greek yoghurt; 250 g soft goats' cheese

Bite size gluten free canapes that add some vibrant colour to your festive buffet table.

Difficulty

Medium

Time

85 min

Ingredients

Makes

For the pastry

100 g gluten free plain flour
250 g rice flour
50 g ground almonds
1 tsp xanthan gum
1 pinch salt
125 g unsalted butter
2 eggs

For the beetroot filling

2 cooked beetroot
½ garlic clove
25 g Greek yoghurt
1 Tbsp pomegranate molasses
20 g gluten free breadcrumbs
20 g hazelnuts, toasted
salt, as needed
pepper, as needed

For the cheese filling

2 Tbsp Greek yoghurt
250 g soft goats' cheese

Utensils

2 Mini muffin tins 12, Circle cutter 4 cm, Piping bag, Kitchen bowl small, Knife Blade

Instructions

Prep. (Before you begin)

Cube the butter.

Coarsely chop the beetroot.

Coarsely chop the hazelnuts.

Getting started

Fit the Knife Blade to the Food Processor bowl.

Lightly grease the muffin trays.

Stage 1

Add flours, almonds, xanthan gum and salt into the Food Processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to Max and process the mixture until combined.

Stage 2

Add butter into the Food Processor.

Mix on speed Max for about 20 seconds until the mixture resembles breadcrumbs.

With the machine still running add the egg.

Transfer the mixture to a work surface and wrap in plastic wrap.

Chill for 45 minutes.

Place the pastry on a lightly floured work surface and let it come to room temperature.

Preheat the oven to 190°C.

Roll out the pastry to 2 mm.

Cut out 24 circles about 4 cm (1 1/2") wide.

Place the pastry circles into the mould and pat into the mould.

Bake for 10 minutes at 190°C.

Let cool for 5 minutes then remove the cases from the tray.

Let cool on a wire rack.

Stage 3

Clean the Food Processor and fit the Knife Blade.

Add beetroot, garlic, yoghurt, molasses, breadcrumbs, hazelnuts and seasoning into the Food Processor.

Blend until a paste forms.

Stage 4

Add yoghurt and cheese into the small bowl.

Mix until combined.

Transfer the mixture into a piping bag.

Pipe a bit of the cheese mixture into the pastry cases filling each halfway.

Top with some of the beetroot mixture.

Serve.

To serve

Garnish with some fresh coriander.