It’s day 18 of Vegan MoFo and we’re up to P in our alphabet of gluten free veganism. My favourite autumn/winter foods before I went gluten free were pies and pasties but this is the first time I’ve attempted a gluten free pastry.
I used the recipe from Scarletrosita to make a lovely crumbly pastry and made a mushroom mix for these garlic mushroom and leek pasties.
1 pastry recipe
1 packet of button mushrooms
1 portobello mushroom
handful of spinach, rocket and watercress
1 vegetable stock cube
2 tbsp cornflour
1) Make the pastry dough in advance and put in the fridge, wrapped in cling film
2) Fry the mushrooms and leeks in a bit of olive oil with some garlic. When cooked add a small amount of vegetable stock and simmer for 5 minutes. Add the greens and mix in until wilted. Dissolve the cornflour in about 4tbsp of cold water and add to the sauce, stirring to let thicken. Leave the mushroom mix to stand until cool.
3) Split the pastry into three or four segments and roll out into long rectangles. In the centre of each, add a few tablespoons of the mushroom mixture. Fold the rectangle over and pinch the sides together. Put two knife pricks in the top of each pasty and bake at 180 degrees for around half an hour or until golden brown.
I served my pasty with sauteed potatoes, sweetcorn and tomatoes but it would go very well with mashed potato and gravy!
Have you had any success with gluten free pastry?