Wicklewoods Leek Bake Gluten Free Recipes

WICKLEWOOD'S GLUTEN FREE GLAMORGAN SAUSAGES

Steps:

• In a large bowl combine the leek, shallot, garlic, herbs, cheese, seasoning and zest and juice of the lemon with the 6oz of breadcrumbs.
• In another bowl, beat the eggs and milk together with the mustard powder.
• Set aside 1 tablespoon of egg mixture and add the rest to the cheese and leek mixture, mix to a stiff paste.
• Roll out 8-10 sausages, dip in the reserved egg mixture and roll in the remaining 3 oz. of breadcrumbs.
• Lightly brush the sausages with sunflower oil and grill under a medium heat for approximately 15 mins turning regularly until crisp and golden.
• Serve warm with chutney or relish.

WICKLEWOOD'S INDIVIDUAL CHEESE AND LEEK TARTLETS (GLUTEN F

Steps:

• Make the pastry by sifting the flour mix, xanthan and salt into a bowl, rub in the fats.
• When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
• Wrap in cling film and chill for 30 minutes.
• Preheat oven to 190c 375f.
• Grease and lightly flour 6 4" tartlet tins.
• Roll pastry dough until 1/8" thick and cut 6 rounds of pastry using a 5" cutter.
• Carefully line the tins, repairing any gaps or holes with scraps of leftover pastry, prick the pastry several times with a fork and return to the fridge to chill for a further 15 minutes.
• Line the tins with parchment paper and baking beans and bake for 6-8 mins after which time remove the beans and parchment paper and return to the oven for a further 2mins, set aside.
• Reduce the oven to 180c 350f.
• Over a medium heat cook the onion in the 1oz butter until just soft, add the leeks and thyme, continue to cook until soft and tender.
• Divide leek mixture between flans.
• In a large bowl mix eggs, cream, seasoning and mustard together and pour over leek mixture.
• Divide cheese between tarts.
• Bake for 15 mins or until set.
• Serve warm or cold.