Sausage Rolls - Glutafin Pasta
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Puff Pastry recipes, perfected for you this Christmas!

Date: Friday 6th December 2013

Hi everyone,

Back in September, the Glutafin team were so pleased to have cracked the perfect puff pastry for Christine. Since, we have received many puff pastry related requests from our consumers via our Challenge Us competition! As Christmas is upon us, we thought this would be the perfect time to share some alternative ways that you can enjoy your puff pastry during the festive season! 

 

Eccles Cakes:

Preparation time:

120 minutes

Cooking time:

20 minutes

Oven temperature:

200°C/180°C fan/ gas Mark 6 

Makes:

6

 

Ingredients:

Pastry Ingredients:

125g Glutafin Gluten Free Select Multipurpose White Mix

110g butter straight from the refrigerator

1 tsp. Xanthan gum 

¼ tsp. fine salt

50g cold water

1 tsp. lemon juice

 

Filling Ingredients:

15g Butter  55g Soft Brown Sugar

115g Currants 30g Mixed Peel

½ tsp. Cinnamon ¼ tsp. Nutmeg

¼ tsp. Ground Ginger Grated Zest of ½ Lemon

1 tsp. Lemon Juice

 

To Finish:

1 Egg White

Caster Sugar

 

Method:

1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter, rub into the mix until the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.

2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 mins in the fridge or 15 – 20 minutes in the freezer.

3. Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cms width x 30cm length  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quick rough!!

4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in ONE direction. After the 4th chill down roll out to the thickness of a £1 coin. Cut out 6 x 12.5 cm/5” rounds. Chill again.

5. Pre-heat your oven 200°C/180°C fan/ gas Mark 6.

6. Melt the filling Ingredient butter and add the rest of the ingredients, leave to cool.

7. Place a good heaped teaspoon of filling into the centre, pull the pastry around the filling and squeeze together to seal. Place the ball shape onto a parchment lined baking sheet, flatten with a rolling pin until the fruit just starts to appear through the pastry.

8. Beat the egg whites until frothy, Brush the tops of the pasties and sprinkle with sugar. Make 3 small parallel cuts on the top.

9. Return to the fridge to chill again for 20 mins.

10. Bake in your pre-heated oven for 20-25 mins until golden brown.

 

Steak and Kidney Pie:

 

Preparation time:

180 minutes

Cooking time:

180 minutes

Oven temperature:

200°C/ 180°C

Makes:

1

 

Ingredients:

 

Filling:

25g Glutafin  Gluten Free Select Multipurpose mix

½ tsp ground nutmeg

½ tsp dried mixed herbs

450g trimmed  beef braising steak , cut into small pieces

2 tbsp vegetable oil

1 large onion, peeled and thickly chopped

25g unsalted butter

300ml off-the-boil water

250g Pig's or lamb's kidneys 

150g flat mushrooms, unpeeled but wiped with a damp cloth

2 tsp Marigold Swiss vegetable bouillon powder

1 large bay leaf

 

Puff Pastry:

125g Glutafin Select Multipurpose White Mix

110g butter straight from the refrigerator

1 tsp xanthan gum

¼ tsp fine salt

50g cold water

1 tsp lemon juice

 

Method:

Filling:

1. It's important to cook the meat a day ahead, so that you can discard any fat that has risen to the top, and so that the pastry doesn't slump in the face of a too-warm filling, 

2. Place the frying pan on a medium heat, add 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden. Transfer to a large casserole, using a slotted spoon.

3. Preheat the oven to 160C/gas 3/fan 140C. Tip the mix into a large plastic bag, with the nutmeg and herbs and season it generously. Throw in the beef and shake until lightly covered .Return the frying pan to a medium high heat, Shake off any excess mix then fry the beef until golden-brown and transfer it to the casserole add the bouillon powder, bayleaf  and water to the frying pan and bring to the boil stirring to remove any juices, add to the casserole dish and stir well, cover and cook in the oven for 75 minutes until the meat is tender and the sauce is thick.

4. Cut button-mushroom-sized lobes of kidney from the white central core (discarding), and cut the mushrooms into chunks. Heat  the remaining 1 tbsp of the oil with the butter  in the , frying pan over a medium-high heat. Throw in the kidney and fry until lightly coloured then add the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the kidneys, Add to the casserole and cook for a further 60 - 75 minutes

5. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded.

6. Make Pastry – see recipe below

7. Roll pastry out thinly on a surface dusted with mix. Invert a 27 x 18cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

8. Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish. Don’t overfill: reserve any excess gravy to serve hot with the pie.

9. Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

10. Finally, an hour before serving - preheat the oven to 200C/ 180C Fan. Make two slashes in the lid of the pie, then brush with the egg wash. Bake for 35 minutes until the pastry is golden brown. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

 

Puff Pastry:

1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter  and rub into the mix until  the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.

2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 mins in the fridge or 15 – 20 minutes in the freezer.

3. Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cms width x 30cm length  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quick rough!!

4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in ONE direction. After the 4th chill down roll out and use as required.

 

Mille Feuille:

 

Preparation time:

180 minutes

Cooking time:

10 minutes

Oven temperature:

200°C/180°C fan/ gas Mark 6 

Makes:

4-6 servings

 

Ingredients:

Pastry Ingredients:

125g Glutafin Select Multipurpose White Mix

110g butter straight from the refrigerator

1 tsp. xanthan gum

¼ tsp. fine salt

50g cold water

1 tsp. lemon juice

Beaten egg for glazing

 

Filling Ingredients:

300ml Double Cream

25g icing sugar

½ tsp vanilla essence

250g mixed soft fruits, strawberries, raspberries, blueberries, redcurrants

Topping Ingredients:

15g Icing Sugar

 

Method:

1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter, rub into the mix until  the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.

2. Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 mins in the fridge or 15 – 20 minutes in the freezer.

3. Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cms  width x 30cm length  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quite rough!!

4. Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in ONE direction. After the 4th chill down roll out to a 25cm x 25cm square, carefully place onto a baking sheet. Prick the surface all over with a fork and chill again for 20 minutes.

5. Preheat your oven to 200°C/180°C fan/ gas Mark 6. Brush the pastry with the beaten egg, and place into the oven. Cook for 10 – 12 minutes until brown with a crisp finish.

6.  When ready, remove from the oven to cool slightly. Cut into 3 equal slices, these are delicate, handle with care.

7. Meanwhile, whip the cream, as it thickens add the vanilla essence and the icing sugar and stir.

8. To Assemble: place 1 of the sheets of pastry onto the serving plate or dish, top with half the cream and mixed berries, add the 2nd layer of pastry, top with cream and berries. The top layer is upside down with the flat pastry bottom uppermost.

9. Dust with the icing sugar.

10. Place in a refrigerator until ready to consume.

 

Beef Wellington:

 

Preparation time:

120 minutes

Cooking time:

15 minutes

Oven temperature:

220°C/200°C fan/GasMark6

Makes:

2 servings

 

Ingredients:

Pastry Ingredients:

125g Glutafin Gluten Free Select Multipurpose White Mix

110g butter straight from the refrigerator

1 tsp xanthan gum

¼ tsp fine salt

50g cold water

1 tsp lemon juice

 

Filling Ingredients: 

150g mushrooms, roughly chopped

1 tbsp chopped fresh thyme 

1 tbsp olive oil

2 x 150g fillet or rump steaks, 2-3cm thick

300g puff pastry

50g chicken liver pâté

Handful of spinach leaves

1 medium free-range egg, beaten

 

Method:

Pastry Method:

1.Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter  and rub into the mix until  the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.

2.Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 mins in the fridge or 15 – 20 minutes in the freezer.

3.Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12 cms width x 30cm length  Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quick rough!!

4.Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling and chill for 30 minutes or freeze for 15 – 20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. BUT only roll pastry in ONE direction. After the 4th chill down roll out and use as required.

 

Filling Method:

1. Preheat the oven to 220°C/fan200°C/gas 7. In a pan, cook the mushrooms and thyme in the olive oil over a medium heat for 5-10 minutes until golden and dry-ish. Season and leave to cool slightly. 

2. Roll the pastry to 0.5cm thick, cut into 2 x 30cm x 20cm rectangles. For each parcel, arrange half the mushrooms in a steak-size rectangle across the centre of the pastry. Smooth half the pâté over one side of a steak and place, pâté-side down, on the mushrooms, add a layer of the spinach leaves. Season. Brush the exposed pastry with some beaten egg, then take the short sides and fold tightly over the steak and over one another. Trim the pastry parcel and crimp really well the open sides to seal. Turn- over, brush all over with the remaining egg, then chill for 10 minutes.

3. Bake for 12- 15 minutes for rare, or longer if you like. Rest for 5 minutes before serving.

 

*All cook times are approximate

*Filling recipe taken from Delicious Magazine, some ingredients slightly altered.

 

At Glutafin, we always love to hear from our bakers so get in touch! Email the photographs of your creations to glutafin@glutenfree.co.uk.

Your Comments

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Glutafin Customer

19/12/2013

These recipes look delicious. I will be very tempted to try them!

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