I made a curried potato filling for my pasties, but you could use the traditional mince and veg, or cheese and onion, or Hazel’s chicken and asparagus filling from last week. It’s best if the filling is cold when you fill the pasties, as it makes the pastry slightly easier to work with. My pastry was also dairy-free, but by all means use real butter and milk if you like.
Buckwheat shortcrust pastry (makes enough for 4 pasties)
- 150g buckwheat flour
- 150g plain gluten-free flour (I used Doves Farm)
- 1 teaspoon xanthan gum (which you’ll find in the ‘Free From’ section of most supermarkets)
- 150g dairy-free margarine (or butter) in small chunks
- Enough chilled water or milk (I used almond milk) to make a dough
- 1 egg, beaten
- Preheat your oven to 190°C. Sift the flours and the xanthan gum into a bowl.
- Add the margarine or butter and rub into the flour until the mixture looks like breadcrumbs.
- Gradually mix in the water or milk until the pastry just comes together to form a dough.
- Put the dough in the fridge for a couple of hours, then cut into quarters and roll out between two sheets of greaseproof paper until you have rough circles about six inches (15cm) in diameter.
- Add your filling to one half of each circle, leaving a 1” (2.5cm) gap at the edge, then fold the pastry over, trim if necessary, and press the edges with a fork to seal them.
- Brush the pasties with beaten egg and bake for about 25-30 minutes, until golden brown.
This gluten free recipe was a guest post by Allie Collins. Read more on her blog Allie In Wonderland.