Using week-old gluten-free pastry from the fridge:
|mini butternut squash pie|
A while ago I posted about making mince pies. I had meant to make a large batch and freeze half of the composed but not baked pies, so I could pull a few out whenever I wanted. Two large patties of pastry sat in the fridge for a week...
Today I wondered if it was still good to use. I have frozen pastry and used it before but never just kept made-up pastry in the fridge for more than a couple of days before. I took a little bit and baked it - it was still light and crisp and hadn't any strange flavour.
I had some chilli beef in the freezer, and a portion of the steak in gravy I use for steak pies, a good dollop of the butternut squash and chilli mix I used as a ravioli filling yesterday, and some apple sauce left over from breakfast, and blackberries in the freezer. I didn't mix them all together, for any of you who have started feeling panicky.
By slicing the pastry I could roll it without having to wait for it to warm up. I made one steak pie, mini chilli beef pies, butternut squash pies, apple and blackberry pies and a strawberry jam tart with the last bits of leftover pastry. I hate to throw pastry away, and often use the last trimmings for a single mis-shapen jam tart - I love the way the jam goes chewy. The jam is some made by with the grandchildren - a trip to the fruit farm is one of our standard summer holiday activities.
The pastry is a mixture of urid lentil flour, tapioca and polenta. The full recipe was posted a few days ago: http://blissglutenfree.blogspot.com/2010/12/finally-gluten-free-mincepies.html
|mini chilli-beef pie|