Gluten Free Cheese And Onion Pasties Recipes

CHEESE AND ONION PASTIES

Steps:

• Thaw the pastry.
• If using homemade, put your dough in the refrigerator to chill.
• Preheat oven to 400°F.
• Melt the butter in a frying pan on a low heat.
• Mix in the onions and cook them until they are just beginning to soften.
• Mix them with the cheese and parsley.
• Roll out the pastry and cut out 4 rounds, each about 6 inches in diameter.
• Put a quarter of the cheese mixture on one half of each one.
• Fold over the other side and crimp the edges together.
• Lay the pasties on a floured baking sheet and brush them with milk or beaten egg.
• Bake them for 30 minutes and serve hot.

CHEESE AND ONION PASTIES

Steps:

• Cut pastry into rounds, I use a side plate and just cut around it.
• Pre heat the oven to 210°C.
• Mix the grated cheese with the onion adding the pepper and salt,.
• Beat the egg and brush around the edge of the pastry and carefully lift the pastry up and pinch together, brush the egg over the outside and poke a few vent holes on either side, I use a satay stick to do this.
• Cook in the oven for approximately 15 minutes or until light golden brown.

GLUTEN FREE CHEESE AND ONION PASTIES

Steps:

• Making the pastry (1). Gluten free pastry can be tricky. A small amount of xanthan gum and a little time for it to absorb the water can make it a lot easier to handle. The addition of some egg will help too; it will also make the pastry light and flaky. Mix the flour and xanthan gum together in a bowl. Add the butter in small chunks. Rub the flour/gum mixture and the butter together with your fingertips to form "breadcrumbs."
• Making the pastry (2). Add 2/3 of the beaten egg to the breadcrumbs and mix. Save the rest of the egg for glazing. Add a little cold water to the mix and work into pastry. You want the pastry to be a little sticky, slightly stickier than conventional pastry as the xanthan gum absorbs water. Wrap it in a plastic food bag and put it in the fridge for an hour.
• Making the filling. The garlic is optional but, as it's roasted, adds a lovely extra flavour. Mix the cheese, onion, garlic (if using) and potato.
• Assembling the pasties (1). Heat the oven to 220°C (200°C fan) and lightly oil and flour a baking sheet. Take the pastry out of the fridge and put it on a board lightly covered with gluten free or rice flour. Cut into either two or three equal pieces. Roll each piece into a rough round big enough to fold over into a pasty. Spoon the filling into the centre of each round.
• Assembling the pasties (2). Brush water round the edges of each pastry circle and fold the pastry over the filling so the edges roughly align. Pinch the edges together and fold them into a thick edge where they meet. Be careful as gluten free pastry is prone to cracking. Use the water and brush to help fix any cracks. Put the pasties on the baking sheet and brush them with the remainder of the beaten egg. Bake for 35-40 minutes. When they come out leave for a couple of minutes then put them on a rack to cool. Eat hot or cold.

MINI CHEESE & ONION PASTIES

Steps:

• First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it's too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
• Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
• Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
• Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
• Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.