Rose and Cinnamon Mince Pies

Pastry:
125g gluten-free flour
65g cold butter, cubed
Pinch of salt
2 tsp caster sugar
1 small egg, lightly beaten
A few drops of rose water

Filling:
½ tsp ground cinnamon
225g mincemeat
150g wheat-free marzipan
Instructions
Preheat the oven to 180*C

Directions
Put the flour, butter, salt and sugar in a processor. Process until the mix resembles fine breadcrumbs. Gradually add the egg and rose water, processing briefly until you have a dough. Wrap and freeze for 10 minutes. Roll out carefully (it will be quite crumbly). Cut into 12 circles.

Put in a muffin tin. If the pastry cracks, press together with your fingers.  Mix the cinnamon into the mincemeat and use to fill the pastry cases. Bake for 25 minutes. Roll out the marzipan, cut into stars and use to top the pies. Serve warm. Makes 12.