Friday, 17 December 2010

Gluten-free cheese, potato and onion pasties

cheese, onion and potato pasties - gluten free

Ate the last one of these a week after baking.  It was still good and held together well.  
I had kept it in the fridge.

Savory picnic type food can be hard to find if you can't eat gluten.  I made these pasties to test the new standard flour strange to ladle a single type of flour out of a jar rather than grinding, assembling, mixing a bespoke flour for each project.

250g butter
500g flour (40%urid, 40%tapioca, 20% polenta)
2 eggs
c100-150ml cold water to mix

1 onion, cooked until soft and golden in olive oil
1 large potato, peeled, diced and boiled until nearly soft
100-150g cheese - I used mature cheddar, and added more until I thought the flavour balance was right

Cook the onion and potato ahead of time so that they have a chance to cool before you need them.

grated cheese, sauteed onion and diced cooked potato

Make the pastry by cutting the butter into cubes and blitzing in the food processor until the butter is finely dispersed.  Add the lightly beaten egg and blitz until evenly dispersed.

You can do the next bit in the machine but I like to mix the water in by hand so I can feel how wet the dough is getting.  Tip the mix into a large bowl, add cold water a little at a time.  I use a whisking action with my finger tips, and keep adding until the dough will just hold a lump when squeezed lightly.

Form into two balls, wrap in clingfilm, and put in the fridge to rest while you assemble the filling the filling.

Roll the pastry out to a medium thickness.  Don't aim for a very thin pastry as it needs to be able to hold the filling in place when cooking.  I made my dough too thin for this and some of the cheese escaped. Aim more for the thickness of a £1 coin rather than a ten penny piece.

Cut out a circle.  I used 25cm 8 1/2 inch side plate, which produced a good meal sized pasty.

Egg wash around the edge of the pastry and place a large handful of the filling in the middle.  The potato, cheese and onion mix holds its shape well so that you can put a big lump in the middle and it stays in place while you shape the pastry around it.

It is easier to make a flat pasty, where you bring one half of the pastry over the top of the filling and press it down onto the other half.   As I was testing the performance characteristics of this pastry I did the version where you bring both sides up and seal them down the middle.  It was a little difficult to do this neatly as the pastry did tear a bit, but a little patching fixed that.  Egg wash for a shiny golden finish.

Cook for 20 minutes in a hot oven, 180C, until golden brown.

These are good hot or cold.  They survived carrying around in a box without any sign of falling apart.

a slice through a mini test-pasty - had to be sure it tasted good!


  1. Hello - sorry to be pedantic, but the new flour mix is described as being made of 40% of each type of flour but of course this adds up to 120%. Did you mean one third of each type, or is one of the percentages a typo?

  2. Thanks for that ...that's the trouble with writing in a hurry. The polenta is 20% - this gives a nice crispness to things while the urid holds it together and the tapioca give softness and chewiness. I have amended the text.

  3. Waw!! Your tasty filled pasties look amazing!! And you made your own gf pastry!! You rock!!

    I also love your olive crackers a lot!!

    I cook & bake gf since june 2010. Come on over @ my blog & check it out!


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