Gluten Free Vegetable Pasty

Recipes

Vegetable Pasty

Home / Pies, Pastry & Pasties / Gluten Free Vegetable Pasty

Prep Time
Preparation Time
40m
Cook Time
Cooking Time
30m
Serves
Serves
4

A classic English favourite that’s great for a gluten free supper or lunch!

  • Ingredients

  • 225g Glutafin Gluten Free Select Multipurpose White Mix
    110g butter at room temperature
    1 medium egg
    1 tbsp cold water
    Egg wash: 1 egg yolk mixed with 1 tbsp cold water

    Filling

    1 small parsnip (peeled and diced)
    2 small carrots (peeled and diced)
    25g butter
    1/2 bunch spring onions (finely chopped)
    2 small tomatoes (diced)
    1/2 red pepper (finely diced)
    100ml creme fraiche
    50g mature Cheddar (grated)
    A pinch of salt and a generous grind of black pepper

  • Method

  • 1. Simmer diced parsnip and carrot together until just tender. Drain, add butter and allow to melt before stirring
    in the remaining filling ingredients. Set aside to cool whilst preparing the pastry.

    2. Place half the flour mix in a medium size mixing bowl with the remaining pastry ingredients. Mix to a smooth paste using a fork. Add remaining weighed Glutafin Gluten Free Mix and work together first using the fork and then by hand to bring together into a ball.

    3. Knead on a work surface lightly dusted with flour mix for 1 minute. Wrap in cling film or greaseproof paper and chill for 30 minutes, Pre- heat the oven to 190°C/170°C Fan/Gas Mark 5. Divide the gluten free pastry into 4. Re-knead each section and roll into a circle 15cm in Diameter. Using a sharp knife cut out the 15m round from each piece using a large saucer or small tea plate as a template.

    4. Brush pastry edge with egg wash. Place a large dessert spoon of filling on the bottom half of each pastry round. Pull pastry up and over to cover the filling. Squeeze pastry edges together to give you a classic semi circle pasty shape.

    5. Brush pastry surface with the remaining egg wash. Bake in a pre-heated oven for 30 minutes, until the gluten free pastry is golden brown.

    6. Serve immediately or allow to cool before freezing.

Preparation Time - 40m | Cooking Time - 30m | Serves - 4

Ingredients

225g Glutafin Gluten Free Select Multipurpose White Mix
110g butter at room temperature
1 medium egg
1 tbsp cold water
Egg wash: 1 egg yolk mixed with 1 tbsp cold water

Filling

1 small parsnip (peeled and diced)
2 small carrots (peeled and diced)
25g butter
1/2 bunch spring onions (finely chopped)
2 small tomatoes (diced)
1/2 red pepper (finely diced)
100ml creme fraiche
50g mature Cheddar (grated)
A pinch of salt and a generous grind of black pepper

Method

1. Simmer diced parsnip and carrot together until just tender. Drain, add butter and allow to melt before stirring
in the remaining filling ingredients. Set aside to cool whilst preparing the pastry.

2. Place half the flour mix in a medium size mixing bowl with the remaining pastry ingredients. Mix to a smooth paste using a fork. Add remaining weighed Glutafin Gluten Free Mix and work together first using the fork and then by hand to bring together into a ball.

3. Knead on a work surface lightly dusted with flour mix for 1 minute. Wrap in cling film or greaseproof paper and chill for 30 minutes, Pre- heat the oven to 190°C/170°C Fan/Gas Mark 5. Divide the gluten free pastry into 4. Re-knead each section and roll into a circle 15cm in Diameter. Using a sharp knife cut out the 15m round from each piece using a large saucer or small tea plate as a template.

4. Brush pastry edge with egg wash. Place a large dessert spoon of filling on the bottom half of each pastry round. Pull pastry up and over to cover the filling. Squeeze pastry edges together to give you a classic semi circle pasty shape.

5. Brush pastry surface with the remaining egg wash. Bake in a pre-heated oven for 30 minutes, until the gluten free pastry is golden brown.

6. Serve immediately or allow to cool before freezing.

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© 2021. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA