Cheese and Onion pasties (Gluten Free)
For a long time after my diagnosis of Coeliac disease, I attempted and failed to make good pastry. It became my nemesis and I nearly gave up the hope of ever eating it again.
The problem was I really loved pastry before I had to give up gluten. I didn’t want to spend a life without, pies, quiches, tarts and pasties. So I had to persevere.
Top tips
There are three key lessons I have learnt along the way of trial and error. In my pursuit of the perfect gluten free pasty pastry.
- Don’t over mix the fat into the flour. It’s almost like making rough puff pastry. A few bigger lumps are fine.
- Grease proof paper is your friend. Roll out onto it and use it to lift and shape the pastry.
- If you get cracks, try not to worry too much about them. Seal them with a little beaten egg.
Which flour is best?
I have tried all sorts of different flours in testing out my pastry. From single grain flours to mixes.
I personally belive that a blended flour, made up of at least rice, potato and corn flour works best.
So my go to is normally Dove’s farm plain flour which contains, rice, potato, tapioca, corn and buckwheat.
It also doesn’t contain any xanthan gum, which I know some people react badly to. This recipe holds together well enough without it, so I tend to avoid if it I can.
Is this vegan?
This recipe is suitable for people following a gluten free diet and vegetarians. The recipe could be adapted for a vegan diet, by substituting the margarine for vegan margarine.
The cheese can be substituted with either vegan cheese or a small tin of butter beans and a tsp of nutritional yeast to give a ‘cheesy’ flavour.
Glaze with a little olive oil instead of the beaten egg.
Don’t forget to Pin it for later!
- 250 g gluten free plain flour
- 125 g hard margarine or butter
- 3 x 15ml spoons of water
- 1 medium Potato
- 1 medium Onion
- 75 g Cheese
- 1 egg
- Preheat the oven to 220c or gas mark 7.
- Sift the flour in a large mixing bowl.
- Rub in the margarine or butter until the mixture looks like fine breadcrumbs.
- Mix in the water with a round bladed knife.
- Form the mixture into a ball and knead until smooth.
- Wrap in cling film and chill for 10 minutes.
- Chop the onion and potato into small cubes.
- Fry in oil until onion is clear and the potato has started to soften.
- Grate the cheese.
- Mix the cheese, onion and potato together in a mixing bowl.
- Roll out the pastry and cut four circles.
- Spoon the mixture into the centre of the circles, and damp the edges of the pastry with water.
Fold over the pastry and press down.
Glaze with beaten egg.
- Transfer to a greased baking tray and bake for 25 minutes
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