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 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!
- 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
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
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.
Sweet Potato, Lentil & Harissa Soup
SWEET POTATO, LENTIL & HARISSA SOUP
So this was so easy. I made it yesterday from some leftover baked sweet potatoes I had in the fridge. Sweet, spicy and full of protein and fibre, this soup hits the spot on a cold winter’s day. I served it with a buckwheat flatbread, which is perfect for those who are gluten free, and topped it with lots of white pepper and chilli flakes, for an extra hit.
(This soup makes 6-8 generous servings, and is perfect for freezing).
– 200g red lentils (boiled in water until soft, then drained)
– 3 medium-large sweet potatoes (baked, then peeled and chopped into small pieces)
– 3 onions (chopped)
– 6 cloves garlic (crushed)
– 1 vegetable stock cube
– 1 tbsp onion granules
– Harissa paste (to taste – I like a lot)
– 2 tins tomatoes
– 1 heaped tablespoon tahini
– Salt, pepper and chilli to taste
– 1 tbsp olive oil
– Gently fry the onions and garlic until soft.
– Add the sweet potato and mix.
– Crumble over the vegetable stock cube and onion granules, then mix in the harissa paste.
– Stir all ingredients together, then add the tinned tomatoes, tahini and two tins full of water.
– Heat until gently bubbling, then blend with a hand blender. Add more water to get to the thickness you prefer.
– Add lentils, then season to suit your taste.
– Gently heat to the preferred temperature.
– Serve with a buckwheat flatbread (see recipe below).
I got this recipe from the Doves Farm website originally https://www.dovesfarm.co.uk/recipes/buckwheat-flat-bread-tortilla-wraps. The wraps are delicious as they are, or you can add garlic or other herbs or spices to them them. My particular favourite is to use them as a wrap around red pepper hummus, falafels, sriracha and a big handful of spinach, rocket or romaine. The batter, once made, keeps well in the fridge for up to five days, and can be used as and when you need it. I tend to make up a wrap, fill it, then roll it up in greaseproof paper to take to work with me. If you cook them for quite a long time they become quite chewy, even crisp. I like them in this form to scoop up hummus or other dips, or I even eat them with curry or chilli. Yum.
Both my daughter and I are gluten intolerant, so if this is the case with you (or particularly if you are coeliac) it is important to use the gluten free version of buckwheat. Whilst technically a gluten-free seed, buckwheat is often contaminated by gluten free grains when being grown or in the production line.
- 180ml tepid water
- 100g FREEE Buckwheat Flour
- a pinch of salt
- 1 tbsp olive or avocado oil
- oil for frying
- Measure the water into a jug.
- Sieve the flour and salt into a bowl and stir to combine.
- Add a little of the water and stir to make a smooth paste.
- Add the remaining water and oil and leave the mixture to stand for 15-20 minutes.
- Heat a little oil in a frying pan until it is nice and hot.
- Stir the batter then spoon some into the pan, smoothing it out to form a circle 15cm/6” in diameter.
- Cook over a medium heat for 2–3 minutes as the surface starts to change colour and the edges start to lift.
- Turn the flatbread over and cook the other side.
- Remove the cooked flatbread to a plate and cover with foil to stop it drying out.
- Best eaten on the day of making.
Cooking time2-3 minutes
I hope you try to make these and enjoy them. If you do, please let me know, and if you make any successful adjustments to the recipe, I’d love to hear all about them.