Dysphagia Orange and Mince Pies (Descriptor C)
A festive recipe for those suffering with Dysphagia, using McDougalls Pastry Mix.
• 250g Cooked McDougalls Pastry Mix
• 300ml Milk
• 200ml “no-bits” orange juice
• 10g Vegi gel
• 400g Mincemeat
• 1tsp Ground cinnamon
• 200g Tinned apple slices
• 100ml Orange juice
• 15g Vegi Gel
1. Place the pastry into a food processor. Blend to a fine crumb.
2. In a pan add the pastry crumb, orange juice, and milk and gently bring to the boil. Add the Vegi gel and whisk to ensure all the ingredients are mixed together.
3. To make individual pie cases put 2tbs of the mix into a silicon cup case and place another cup case on top. Squeeze these together so that the pastry mix rises to the rim, then place in the fridge to set. Pour the rest of the pastry mixture onto lined trays to set so you can cut out the tops.
4. For the filling, add the mincemeat, apple slices, cinnamon and orange juice to a pan, bring to the boil and simmer for five minutes to soften the fruit.
5. Pass through a sieve to remove any bits, then reheat and add the Vegi gel. Whisk and simmer for two minutes. Pour into a glass jar and leave to set.
6. To assemble the mince pies, remove both of the moulds and place 1 tbsp of the mince filling into the pastry case. Cut shapes (stars or fluted rounds) from the pastry sheet, place on top, and serve.
Descriptor C - Thick puree checks before serving
• Holds its shape on a plate or when scooped
• Can be eaten with a fork because it does not drop through the prongs
• The prongs of a fork make a clear pattern on the surface
• It can be piped, layered or moulded
• Cannot be poured. Does not ‘spread out’ if spilled