food, gluten free

GLUTEN FREE POTATO PASTRY

WARNING: gluten free eaters keep this a secret as your non-gluten free pastry-loving partner and friends will eat your left overs when you’re not looking. I speak from BITTER experience!

Ever wanted to have your GLUTEN FREE pie and eat it? 

Have you been looking for a pastry recipe that only contains a few ingredients, and DOESN’T include a load of binders and additives? 

Well here it is!

This pastry is adapted from a Hairy Dieters recipe in their GO VEGGIE cookbook. It is delicious and counts towards your daily vegetables (if using sweet potato or parsnips -yes I know, that seems just weird, but try it and see) and is more nutrient dense (the buckwheat is a complete protein).  Also, although I don’t advocate using great quantities of oil, the coconut oil used also has nutritional benefits.  At Christmas time, I used this recipe (with the parsnips) to make mince-pies, and everyone enjoyed them. We all need a little comfort sometimes. Go on, treat yourself!

INGREDIENTS

  • 275g floury potatoes such as Maris Piper or King Edwards, or parsnips, or sweet potatoes
  • 40g coconut oil
  • 80g gluten free buckwheat flour
  • 1-2 tbsp plant milk (if using potatoes, otherwise you may not need this extra milk)
  • Pinch of salt

METHOD

Preheat the oven to 200C/Fan 180C/Gas 6

First make some mash.  Peel the potatoes/parsnips, and cut them into chunks of about 3 cm.  I prefer to steam them to retain more nutrients, but you can boil them for about 10-15 minutes or until very tender.  Drain the potatoes, then leave them to dry out.  The drier they are the better.  Mash until smooth (I use a food processor) without any oil or liquid, then leave to cool.

To make the pastry, rub the coconut oil into the buckwheat flour in a bowl, then add 200g of the cooled mash (if using white potatoes add a tablespoon of plant milk) and season with a touch of salt.  Work everything together into a dough, handling it as lightly as possible (I do all of this in a food processor using  the dough making attachment, but it is fine to do it by hand).  If it’s too dry, add more milk, but only a teaspoon at a time.

When you have a smooth dough, roll it into a ball, cover with cling film and chill for at least half an hour before using.

TO MAKE PASTIES YOU WILL NEED:

  • 2 quantities of potato pastry
  • 50mls coconut milk from a tin
  • A pinch of turmeric
  • A filling of your choice

PASTY METHOD

Mix together the coconut milk and turmeric and leave the mixture to one side.

Divide the dough into 8 pieces and roll each piece into a circle with a 12-13cm diameter (about the size of a saucer).  Use plenty of buckwheat flour on the worktop surface and the rolling pin to stop the pastry sticking while you are working it.

Take a circle of pastry and place a tablespoon of filling in a line along the middle of the circle, leaving a gap along the edge of the pastry.  Brush the exposed edge of the pastry with the turmeric milk mixture, then bring the two halves together and seal, crimping the edges, Cornish-pasty style.  Repeat to make all the pasties, then brush with the turmeric milk, and place them on a baking tray lined with baking paper.

Bake the pasties in the oven for about 45 minutes until the pastry is golden brown and crisp.  Transfer the pasties to a cooling rack to cool down so the underside of the pastry does not go soggy.  Nice hot or cold.

Hope you enjoy, and leave me a comment to let me know what you think.

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