Tuesday, September 20, 2016

Pasties

Just realized that I haven't posted a recipe for a long time. I know that I have been incredibly busy but I don't want to just talk about living gluten free. I want to share my experience as well
So forgive me for the lack of pictures for these but the class just ate them up before I could snap a pic.
I promise to upload one as soon as I make them again.


Pasties- Gluten-free


1/2 cup sorghum flour
1/2 cup quinoa flour
1/2 cup corn flour
1/2 cup sweet rice flour
1 teaspoon salt
1 tablespoon sugar
1/2 teaspoon gelatin powder or 2 teaspoon xanthan gum
1/2 teaspoon baking powder

1/2 cup shortening or lard ( I used the organic palm oil shortening )

1/4 cup or more of ice cold water

Combine dry ingredients together. Cut shortening into flour mixture using food processor or two knives till large crumbs form
Add water till the dough forms a ball
Let rest 1 hour or overnight before rolling out.

Roll dough to 1/4 inch thickness for pasties.
Using a saucer as a guide cut circles of dough.
Fill with desired filling on one side.
Fold dough over to cover filling and crimp edges.
Place on cookie sheet.

The dough made with gelatin is firmer and denser than the xanthan gum dough.
Fillings
Traditional meat filling
1/2 cup of each- turnips, potatoes and carrots cubed
1 medium onion diced
2 tablespoon minced parsley
1 pound of boneless beef – cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/4 teaspoon ground sage
1/4 teaspoon rosemary
1 tablespoon butter

Sauté meat in butter till seared. Add the turnips, potatoes, carrots and onions. Cook till the vegetables are firm and but not hard (10 minutes or so)
Add salt, pepper and herbs.
Take off of heat and stir in parsley.
Cool till able to handle.
Fill pasties and bake at 350 for 25-30 minutes or till golden brown.

Vegetable filling


1 onion diced
1 carrot diced
1 turnip diced
1 large potato diced
1/4 pound mushrooms chopped
2 cloves garlic- minced

1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Saute veggies in olive oil till just softened. Add salt and pepper. Fill as above.

These make wonderful lunchbox fillers.

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