Following on from yesterday’s quiche here is another easy favourite – and one that is perfect post-lockdown for picnics and lunch boxes! I have given both wheat free and std shortcrust pastry recipes.
Wheat Free Pastry
- 8 oz gluten free plain flour, plus extra for rolling out
- 1 tsp xantham gum
- 3.5 to 4 oz plus cold butter, or hard (block) margarine plus extra for greasing dish
- 1 beaten egg
- 1-2 tbsp cold water
- Pinch of salt
Method
- Sift the flour together with a pinch of salt in a large bowl.
- Rub in the butter until you have a soft breadcrumb texture.
- Add the beaten egg, using a pallete or round bladed knife to mix.
- Add enough cold water to make the crumb mixture come together to form a firm dough – remembering that GF recipes tend to be dry so do make sure you add enough water without making it soggy.
- Cover and chill in the fridge for 30 minutes.
Standard wheat flour pastry
- 8oz plain flour, plus extra for rolling out
- 4oz cold butter, or hard (block) margarine plus extra for greasing dish
- Pinch of salt
- 1-2 tbsp cold water
Method
- Sift the flour together with a pinch of salt in a large bowl.
- Rub in the butter until you have a soft breadcrumb texture.
- Add enough cold water a few drops at a time until it comes together as a firm dough
- Cover and chill in the fridge for 30 minutes.
Ingredients
- 2- 3 potatoes peeled and cubed
- 1 lb corned beef, cut into small cubes
- 4 medium carrots, cut into small cubes or a few tbsp green peas
- 1 medium onion, diced small
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- I beaten egg (optional)
Method
- Peel and coarsely chop the potatoes.
- In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
- Set aside.
- Divide the dough into equal portions – makes 6 medium or many mini pasties
- roll out each portion of dough into circles.
- Place about 1 cup of the filling onto one half of each circle of dough
- Dampen the edges slightly
- Fold the pastry over the filling to make a half circle.
- Crimp the pastry edges together.
- Prick the pastry to allow steam to escape in cooking.
- Carefully transfer pasties to a lined baking sheet.
- Brush pastry with egg if using.
- Cook at 200c or gas mark 6 until golden brown about 45 minutes.
Nothing goes with corned beef pasties quite like tomato ketchup!
stock photo
Jan Edwards 