Christmas Pasty – vegetarian and gluten free
This recipe was made up as Andrew went along. A meandering invention that tasted so good when I tried a cheese free one, I made him recount what he did before he forgets. He kept adding things until it was moist enough and had enough flavour. I would feel free to replace items, add items and play around with it until it tastes good to you. If we’d had chestnuts they would have gone in too.
Andrew served them with garlic mash, broccoli and gravy but you could serve these with the Christmas Day/Thanksgiving dinner instead of the turkey. Andrew is freezing one (that has been baked already) to have this Christmas Day. Fingers crossed that works out. Fresh out the oven they are very yummy. Should last 3 days otherwise if you keep them in the fridge and warm before eating.
We recommend using pasty molds and cling film as gluten free pastry can break easily because it has no real stretch. Well that’s the technique Andrew has mastered and is happy with. Yes, he cooks and I share it on the internet!
1) Prepare your pastry.
- Glutafin pastry mix (sadly discontinued) but you could use other options. We’re on a mission to find a good recipe for pastry now – let us know if you have one please.
2) Pre-cook vegetables.
- Boiled handful of sprouts and 1 parsnip (until soft)
- Microwaved 2cm thick slice of swede (2-3 mins)
- In a large frying pan fried onion, large garlic clove, 2 sweet baby peppers (or half normal pepper) and handful of sliced chestnut mushrooms (until soft)
3) Then to the large frying pan, add the other precooked vegetables and remainder of the ingredients (except the cheese):
- Handful Quorn chunks (best if you can defrost first and chop into small bits)
- Two handfuls of fresh cranberries
- 1 table spoon cranberry sauce
- Generous pinch of vegetable bouillon powder
- 2 tablespoons of engevita yeast
- Shake of Rosemary and garlic seasoning
- Shake of Marjoram
- Chopped fresh parsley
- Chopped fresh large tomato
- Shake of lemon juice
- Squirt of maple syrup
- Squirt of tomato puree
- Squirt of Ketchup
- Squirt of Worcester sauce
- Salt and pepper to season
- Blue veined cheese (optional)
4) Cook for a further 10 minutes or until cranberries soften. Allow to cool away from hot hob while you roll out pastry.
5) Find your pasty molds – Andrew used various sizes. Roll out pastry on cling film into shape slightly larger than the mold. Slide onto pastry mold complete with cling film. Wet outside of pastry where it will join together with a little water. Put filling onto one semi circle half. Choose one size to be the cheesey ones and crumble on a little blue cheese like Stilton. Push mold together – this squeezes the pastry together creating your pasty. Cut off excess pastry and peel off the cling film. Place gently onto a baking tray covered in baking parchment.
6) Brush top with milk or egg. Prick top once in centre.
7) Bake for 20 mins at 200 C. Leave to cool for 10 minutes and enjoy.