Gluten-free veggie pasties

Name: Gluten-free veggie pasties
Total time: 1 h 30 min
Yield: 12
Cuisine: british
Ingredients: 1 large leek; 1 knob of unsalted butter; 5 sprigs of fresh thyme; 4 sprigs of fresh flat-leaf parsley; 400 g leftover vegetables such as potatoes, carrots, turnips, Brussels sprouts; 1 tablespoon English mustard; sea salt; freshly ground black pepper; 60 g mature Cheddar cheese; 1 large free-range egg; 300 g gluten-free plain flour plus extra for dusting (I used Doves Farm); 1 tsp salt; 1 tsp xanthan gum; 50 g unsalted butter; 1 large free-range egg

With gluten-free shortcrust pastry

“These gluten-free pasties are perfect for using up leftover veggies from your roast dinner ”

Serves 12

Cooks In1 hour 30 minutes

DifficultyNot too tricky

Vegetables Christmas Thanksgiving Wimbledon Bonfire night recipes British

Nutrition per serving

Calories 216 11%
Fat 9.2g 13%
Saturates 4.5g 23%
Sugars 2.7g 3%
Salt 0.9g 15%
Protein 5.7g 11%
Carbs 27.8g 11%
Fibre 2.8g -

Of an adult's reference intake

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Ingredients

1 large leek
1 knob of unsalted butter
5 sprigs of fresh thyme
4 sprigs of fresh flat-leaf parsley
400 g leftover vegetables , such as potatoes, carrots, turnips, Brussels sprouts
1 tablespoon English mustard
sea salt
freshly ground black pepper
60 g mature Cheddar cheese
1 large free-range egg
GLUTEN-FREE SHORTCRUST PASTRY
300 g gluten-free plain flour , plus extra for dusting (I used Doves Farm)
1 tsp salt
1 tsp xanthan gum
50 g unsalted butter
1 large free-range egg

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Method

To make the pastry, sieve the flour, salt and xanthan gum into a bowl. Place the butter and 130ml water into a small pan over a low heat and bring to the boil, then set aside to cool slightly. Beat the eggs, then stir into the flour mixture. Gradually add the warm butter until it comes together into a rough dough, then bring it together with your hands. Cover and leave to rest while you make the filling.
Preheat the oven to 180ºC/350ºF/gas 4. Line a large baking tray with greaseproof paper.
Trim and finely chop the leek. Melt the butter in a medium pan over a low heat, then add the leek and thyme leaves. Cook for 10 to 12 minutes, or until softened, then leave to cool. Pick and roughly chop the parsley leaves, then add to a bowl with the leftover veggies, mustard and a pinch of salt and pepper. Mash well, stir in the cooled leeks and grate in the cheese.
On a lightly floured surface, divide the pastry into 12 equal pieces, then roll each one out to roughly the thickness of a pound coin (if you find the pastry crumbles too much, roll it out between two large pieces of clingfilm). Using a saucer (roughly 12cm in diameter) as a guide, cut the pastry into circles.
Place roughly a spoonful of the mixture on one half of each pastry round, spreading it out slightly. Beat the egg, then brush it around the edges. Gently fold the pastry over the filling, pressing the edges to seal. Place on the prepared baking tray, brush with a little more egg, then pop in the hot oven for 35 to 40 minutes, or until golden and crisp, brushing with a little more egg halfway through. Serve hot!
TOP TIP If you’re short of time, you can buy ready-made gluten-free pastry in the freezer section of most supermarkets – just remember to fully defrost it before using.