A delicious gluten free dish for a special occasion.
110g butter straight from the refrigerator
1 tsp xanthan gum
¼ tsp salt
50g cold water
1 tsp lemon juice
150g mushrooms finely chopped
1 tbsp chopped fresh thyme
1 tbsp olive oil
2 x 150g fillet steaks around 2-3cm thick
50g chicken liver pâté
Handful of spinach leaves
A beaten egg to glaze
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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 minutes 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. Remember to only roll pastry in one direction. After the fourth chill down roll out and use as required.
1. Preheat the oven to 220°C/fan200°C/gas 7.
2. In a pan, cook the mushrooms and thyme in the olive oil over a medium heat for 5-10 minutes until golden and slightly dried out. Season and leave to cool slightly.
3. Roll the pastry to 0.5cm thick and 24cm x 32cm. Measure and cut out 2 rectangles, 24cm x 16cm. These will be your two parcels.
4. For each parcel, arrange half the mushrooms in 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 on top of the steak and season.
5. Brush the exposed pastry with some of the beaten egg, then take the longest sides and fold tightly over the steak and over one another.
6. Trim and neaten the remaining sides before turning the parcel over to hide the seam and brushing with the remaining egg. Crimp the sides well to seal the parcel then chill for 10 minutes.
7. Bake for 12- 15 minutes for rare, or longer if you like. Rest for 5 minutes before serving.
All cook times are approximate