Gluten Free, Allergen Free, oven-baked pasties

Introduce the gluten-free flour mix and its versatility for making various pies and pastries.

Gather the ingredients: 400 g gluten-free flour, non-dairy margarine, and water.

Dust the table with additional flour to help knead the dough.

Combine the flour, margarine, and water in a bowl and mix by hand until well combined.

Transfer the mixture to the table and knead it together to form a clear, elastic dough, adding more flour as necessary to prevent stickiness.

Knead the dough for about 1 minute until it is elastic and smooth.

Prepare the filling using a mix of vegetables and mashed potato, adding spices to taste.

Roll out the dough and cut it into desired shapes for pasties or pies.

Place the filling inside the rolled dough, folding it over and sealing the edges.

Brush the top with egg or water for a golden finish (brushing is optional).

Shape the pasties into traditional Cornish pasties, ensuring they are easy to handle.

Mention that the dough can be reworked without shrinking, making it versatile for different shapes and sizes.

Equipment Needed

Spice Level:

Dietary

Allergens