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Dairy and Gluten Free Vegetable Pasties Recipe

Name: Dairy and Gluten Free Vegetable Pasties Recipe
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 1 quantity gluten-free puff pastry prepared from gluten-free pastry mix OR; Genius gluten free puff pastry or homemade gluten free puff pastry; 1 leek; 1 celery stick; 2 large carrots; 300g Quorn pieces or soya protein; 100g garden peas fresh OR; 100g garden peas (jar); 2 large potatoes; low salt vegetable stockcube; 25g dairy free spread; 1 Tbsp gluten-free flour; Optional other vegetables:; sweetcorn; green beans; broccoli; sweet potatoes

This is a recipe entered in our October 2014 Real Foods Free-from Baking Competition, contributed by Mary Janulewski whose granddaughter, Amy Wood, made these Vegetable Pasties.

Customer Rating:
5.0

(2 votes)

Posted by: Ann Smyth
On: 13/10/2014

Cuisine

British

Time

1 - 2 hrs

Skill Level

Newbie

Serves

Courses etc.

Baking Savoury
Lunch Box

You will need

Ingredient	Add
1 quantity gluten-free puff pastry prepared from gluten-free pastry mix OR
Genius gluten free puff pastry or homemade gluten free puff pastry
1 leek	Awaiting stock	More products
1 celery stick		More products
2 large carrots		More products
300g Quorn pieces or soya protein	Awaiting stock	More products
100g garden peas fresh OR	Awaiting stock	More products
100g garden peas (jar)		More products
2 large potatoes	Awaiting stock	More products
low salt vegetable stockcube	Awaiting stock	More products
25g dairy free spread	Awaiting stock	More products
1 Tbsp gluten-free flour		More products
Optional other vegetables:
sweetcorn	Awaiting stock	More products
green beans
broccoli		More products
sweet potatoes		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Finely chop the leek and fry gently in dairy free margarine for 5 mins.
Add finely chopped carrots, celery and quorn pieces and cook gently with stockcube and 250ml of water.
Cook for 15 mins on a low heat.
Chop and par boil potatoes for 10 mins. Add to the quorn mixture.
Mix a dessertspoon of gluten free flour with a small amount of cold water.
Add slowly whilst stirring to the vegetable mixture.
Allow the mixture to thicken and add more flour if necessary.
Add peas.
Make circles of pastry and fill with the vegetable mixture.
Wet the edges and fold over the pastry.
Glaze with an egg wash or a little soya milk if desired.
Bake at 200 degrees C or 400 F for 20 mins until golden brown.