• 1 pear, peeled and cored
• 6 tbsp cranberry sauce (Check with your dietitian for a suitable brand.)
• 40 g margarine hard
• 40 g butter
• 1 tsp caster sugar
• 1 tsp ground cinnamon or mixed spice

• 1 cup Loprofin Baking Mix

1. Preheat oven to 200°C.
2. Coarsely grate the pear into a small bowl. Add the cranberry sauce and stir well until evenly mixed. Set aside until required.
3. Place the Loprofin Baking Mix in a large bowl. Cut the hard margarine & butter into small pieces and rub into the mix until the texture resembles coarse breadcrumbs. Gradually stir in 2-3 tbsp water, sufficient to bind the crumbs and give a manageable dough.
4. Transfer the dough to a surface dusted with Loprofin Baking Mix and lightly knead for 30 seconds, until smooth. Roll out a little more than half the pastry and use to line 12 tartlet tins. Divide the pear and cranberry filling evenly between the pastry cases.
5. Roll out the remaining dough and cut into rounds for lids. Cut a small star shape out of the centre of each. Place the lids over the pear and cranberry filling, gently pressing to seal the pastry to the base.
6. Lightly brush the pastry tops with water. Mix together the caster sugar and spice, and sprinkle evenly over the moistened pastry.
7. Bake in a preheated oven for approximately 15 minutes until the edges are lightly browned.

#Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.