Cajun Spiced Pastry Fingers Recipe

Pastry

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Cajun Spiced Pastry Fingers - Glutafin gluten free recipes

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Crispy spiced fingers of pastry great for serving with creamy dips. Alter the spices depending on how hot you like it! The recipe can be used to make a pastry shell baked in a 20cm/8" loose base flan case. Fill with a savoury quiche filling

You will need:

Preparation time:

20 minutes

Cooking time:

12 minutes

Oven temperature: 200 C / Gas mark 6

Makes:

36 Pastry fingers

Ingredients

225g / 8oz Glutafin Select Multipurpose White Mix
110g / 4oz Butter (at room temperature)
1 Clove of garlic (crushed)
2 x 5ml tsp Fresh grated ginger root
1 x 5ml tsp Each of cumin seeds and mild paprika
½ x 5ml tsp Each of chilli powder and oregano
Pinch of salt
1 Medium egg
1 x 15ml tbsp Cold water

Topping
1 x 15ml tbsp Milk
Sprinkling of cumin seeds

Method

1. Place half the measured White Mix in a bowl with the remaining pastry ingredients. Blend together to a smooth paste with a fork.
2. Work in the remaining Pastry Mix using the fork and then by hand to make a smooth ball of pastry.
3. Transfer pastry to a work surface lightly dusted with mix and knead for a few minutes. Roll out into an approximate 30cm x 23cm / 12” x 9” rectangle. Cut pastry into 36 finger size strips.
4. Brush with milk and sprinkle with the cumin seeds.
5. Transfer to a greased baking tray and cook until golden and crisp. Store in an airtight tin once cold.

Use a variety of dips like hummus or use the recipes from the savoury buns recipe

Gluten-free, wheat-free option
Use 225g/8oz Glutafin Gluten Free Wheat Free Multipurpose White Mix, and remaining ingredients as shown.

To freeze
Suitable for home freezing for up to 1 month.