Alex and I have been wondering for a while whether our gluten free and vegan pastry recipe could be adapted to make flaky pastry. The sort where you freeze the fat and grate it into the flour to give a well, flakier pastry, which is perfect for pasties and rolls.
It turns out that it could! It’s not as flaky as I remember the traditional version to be, but it’s definitely lighter than shortcrust, and much better suited to a pastie.
It is a little more difficult to work with though, I rolled it out between sheets of floured baking paper which just about kept it under control… The filling is inspired by an oregano plant I bought today, it’s a lovely combination and would be yummy with pasta too.
makes 6 pasties
For the pastry
210 g gluten free flour, plus extra for rolling
30 g almond milk powder
120 g vegetable fat, frozen
small pinch of salt
55 ml water
For the filling
1 large onion, sliced
1 courgette, in small dice
1 clove garlic, sliced
1 tbsp oil
1 tsp capers
1 tbsp fresh oregano
salt and pepper
First make the pastry. Put the flour, almond milk powder and salt in a large bowl. Grate the frozen vegetable fat into the bowl and toss it around to coat in flour. Add the water and mix quickly to form a dough. Pop it into a plastic bag or wrap in cling film and leave in the fridge for a while to give the fat time to set again. Half an hour at least.
Meanwhile, make the filling. Heat the oil in a saucepan on a medium heat and saute the onions with a pinch of salt for around 10 minutes stirring often until softened and golden brown. If the onions start to catch and burn, take them off the heat, add a splash of water, stir well and continue cooking. Add the garlic and the courgette and cook for a further 5 minutes, still stirring regularly. The courgette should still be firm, we don’t want mushy.
Stir through the oregano and capers, and some black pepper. Leave to cool. Don’t put hot filling into cold pastry! It will end in soggy disaster.
Preheat the oven to 200 degrees c. Roll the pastry out to around 4 mm and cut it into 6 rectangles. Spoon 1/6 of the filling onto half of each rectangle. Don’t overfill the pasties, you may have a little mixture left but that’s okay, it’s the cooks perk! Fold the other half of the rectangle over the filling and either crimp or squash to seal. Bake for 20 minutes until golden.