Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the flours, icing sugar and butter cubes into a food processor and pulse until you can’t see any lumps of butter.
Pulse in the cinnamon and xanthum gum, then add the egg yolk plus 1 tbsp of water. Pulse again until the pastry starts to clump together into a ball – if it’s still too dry to do this, pulse in another tsp of cold water at a time.
Tip the dough out and shape into a disc, then wrap in clingfilm and chill for 30 minutes.
Lightly brush 15 holes of regular muffin tins with oil (you can make it in two batches if you just have one 12-hole tin). Use as little extra flour as you can to roll out the pastry. Knead the pastry a little first so it can roll – it’s much more forgiving that way. Roll out
the pastry to the thickness of a £1 coin, then use a 9-10cm round cutter to cut out 15 circles in total – you can re-roll the trimmings as much as you like as there’s no gluten to toughen the pastry.
Push each circle into a hole to line the base and sides, then pop back in the fridge to chill for another 30 minutes.