Category Archives: Pastries

Gluten-Free & Dairy-Free Mushroom, Spinach & Butternut Squash Wellington

 

 

This is truly delicious! The combination of the sweet squash, the earthy mushrooms, spinach and the pine nuts and the fresh, woody flavours of the parsley all combine beautifully with the strong soya cheese taste. Bite through the crispy, light pastry into the soft, melting centre, with the crunchy pine nuts interspersed – and enjoy!

gluten-free, dairy-free, yeast-free, seed-free, citrus-free

Serves 4–6     Preparation time 15 minutes, plus 30 minutes chilling     Cooking time 15 minutes

Ingredients:

Light Pastry:

  • 1 potato, peeled and cut into large chunks
  • 100g/3½oz/heaped ½ cup rice flour, plus extra as needed
  • 40g/1½oz/heaped ¹⁄₃ cup gram flour
  • 40g/1½oz/scant ¹⁄₃ cup maize flour
  • ½ tsp sea salt, crushed, plus extra to season
  • 1 tsp xanthan gum
  • 125g/4½oz chilled dairy-free margarine, diced, plus extra for greasing
  • 1 large egg, beaten

Filling:

  • 3 tbsp olive oil
  • 500g/1lb 2oz butternut squash, peeled and finely diced
  • 200g/7oz mushrooms, sliced
  • 50g/1¾oz/⅓ cup pine nuts
  • 200g/7oz baby spinach leaves
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 large handfuls finely chopped flat-leaf parsley leaves
  • 200g/7oz dairy-free soya cheese
  • 1 egg, beaten
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 1800°C/350°F/Gas 4. To make the filling, put the butternut squash and mushrooms into a large casserole dish and drizzle 2 tablespoons olive oil over. Cover with a lid, shake the dish a little to spread the oil around and bake for about 50 minutes, until the squash is tender. Carefully drain all of the juice out and leave to one side.
  2. Meanwhile, to make the Light Pastry, put the potato in a saucepan and cover with cold water. Bring to the boil over a high heat , then turn the heat down to medium and simmer, covered, for 15 minutes or until tender. Drain immediately, then mash until smooth.
  3. Sift the flours, salt and xanthan gum into the bowl of a food processor with the dough blade attached and blend to mix together. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs, then add the mashed potato and blend for a few seconds until mixed in. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually blend in 1–2 tablespoons chilled water. If too sticky, add a little rice flour.
  4. Shape the pastry into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
  5. Heat a large heavy-based frying pan over a medium heat. Add the pine nuts and dry-fry until just starting to turn golden. Remove from the heat, remove the pine nuts and leave to one side.
  6. Wash the spinach thoroughly and put in the frying pan. Cook over a medium heat for 2–3 minutes until the spinach has wilted, stirring occasionally. Put the spinach into a fine sieve and push all the juice out of the leaves with the back of a spoon. Drain the liquid from the pan and leave the spinach to one side.
  7. Heat the remaining 1 tablespoon of the oil in the pan and add the onion. Fry for about 3–4 minutes until starting to turn golden, then add the garlic and fry for about 30 seconds. Add the flat-leaf parsley and fry for about a minute until just wilted. Add the butternut squash, mushrooms, pine nuts and spinach and the soya cheese. Season lightly with salt and pepper and mix together gently but thoroughly.
  8. Turn the oven up to 200°C/400°F/Gas 6. Liberally dust a large chopping board with rice flour and roll out the pastry into a large rectangle about 3mm/1/8in thick, about 30cm/12in x 40cm.16in. Be careful as the pastry will still be slightly sticky. Put a piece of baking parchment about 10cm/4in wider than the pastry over it and hold it in place with one hand. Turn the board over and carefully put the baking parchment, with the pastry on top of it, on the work surface.
  9. Put the filling in the centre of the pastry, making sure you leave about 10cm/4in on each side to fold over the top. Using a sharp knife, cut a square of pastry away from each corner of the pastry. Discard these pieces or use them to decorate the top of the pastry, if you like. Using the baking parchment to keep the pastry together, fold the two long sides of pastry over the filling so that the edges overlap slightly. Carefully smooth the pastry along the seam with your fingers to secure it. Fold the two short ends of the pastry over just to seal the sides, trimming with a sharp knife if they are too long. Smooth the pastry at the seams again. Using a pastry brush, brush all of the egg over the top of the pastry, particularly at the seams and cut 3 slits in the top of the pastry to let the steam out.
  10. Bake for 35–40 minutes until the pastry is a rich, golden brown and serve hot.

Gluten-free and Dairy-free Mushroom Calzone



Calzone is simply a folded pizza. You make a dough (I’ve made a gluten-free and dairy-free one) and then put the filling onto one side, fold the other side of dough over the top, seal it and bake it. Here I’ve filled it with rich tomato, garlicy mushrooms, pungent basil and oozing soya cheese and it’s completely delicious. It makes a wonderful lunch or dinner – and it’s also great for packing up and taking with you, for a picnic on the beach or in the park, or even lunch at work.

Preparation time 25 minutes     Cooking time 15 minutes, plus 1 hour rising     Serves 2

  • 1 tbsp olive oil, plus extra for brushing
  • 75g/2½oz mushrooms, peeled and sliced
  • 1 garlic clove, crushed
  • 4 tbsp passata
  • 1½ tbsp tomato purée
  • 1 small handful basil leaves, shredded
  • 50g/1¾oz dairy-free cheese, crumbled

Dough:

  • 85g/3oz/scant ½ cup rice flour, plus extra for dusting
  • 85g/3oz/heaped ½ cup gram flour
  • 30g/1oz/scant ⅓ cup maize flour
  • scant ½ tsp xanthan gum
  • ½ tsp salt
  • 1 tsp dried active yeast
  • 2 tbsp olive oil
  1. To make the pizza dough, sift the flours, xanthan gum and salt into a food processor. Add the yeast and pulse several times to mix together. Add the oil and blend well. Add 110ml warm water, a little at a time, and continue blending to form a soft dough. Process for 10 minutes, to aerate the dough.
  2. Heat the oil in a large, heavy-based PTFE-free frying pan over a medium heat until hot. Add the mushrooms and fry, stirring frequently, for 2–3 minutes until lightly golden. Add the garlic and fry for a further 30 seconds, stirring all the time. Leave to one side.
  3. Preheat the oven to 220°C/425°F/gas 7 and line a baking sheet with baking parchment. Turn the dough out again onto a lightly floured surface and knead a little, then divide the dough into 2 equal pieces and shape each into a ball. Flatten the dough slightly, roll it out into a circle about 3mm/1⁄8in thick and trim with a knife to neaten the edges. Transfer the dough to the baking sheet.
  4. Put the passata, tomato purée and garlicky mushrooms in a bowl and mix well, then spread it over one half of the dough, leaving a 2mm1⁄16in space around the edge. Sprinkle the basil over the top, then cover with the crumbled soya cheese. Using a pastry brush, brush the edges with water. Using a spatula to hold the dough, fold it over dough and press indentations with your finger around the edges to secure them together. Bake for 14–15 minutes until golden brown. Remove from the oven and brush olive oil over the top with a pastry brush. Serve.

Gluten-Free & Dairy-Free Chocolate & Pear Tart

I’m coming in late to the Pie Party (sorry!) but I wanted to share this because it truly is heavenly. A rich chocolate tart, with soft, sweet pears – and a very gooey middle. In theory, you should bake your tart until the filling is completely set but the rich, oozing middle in this one defies all rules. It tastes too good to cook it any longer!

The pastry can, of course, be made by hand – but I’ve shown how to make it in the food processor, in order to make this super-easy. And it’s still light-textured, holds together, and a little crumbly when you bite into it.

Shauna, I love your idea of the Pie Party. Can we make it an annual event?!

gluten-free, dairy-free, yeast-free, seed-free, citrus-free

Serves 6–8     Preparation time 10 minutes, plus making the pastry     Cooking time 35 minutes

Ingredients:

  • 4 pears, peeled, halved and cored
  • 150g/5½oz dairy-free dark chocolate, 70% cocoa solids, chopped or broken into pieces
  • 50g/1¾oz/¼ cup fruit sugar or caster sugar
  • 50g/1¾oz dairy-free margarine, plus extra for greasing
  • 4 eggs, beaten

Pastry:

  • 75g/2½oz/heaped ¹⁄₃ cup rice flour, plus extra as needed
  • 75g/2½oz/²⁄₃ cup gram flour
  • 1 tsp xanthan gum
  • 50g/1¾oz/scant ½ cup ground almonds
  • 50g/1¾oz/scant ¹⁄₃ cup fruit sugar or caster sugar
  • 80g/2¾oz chilled dairy-free margarine, diced
  • 1 large egg, beaten
  1. To make the pastry, sift the flours and xanthan gum into the bowl of a food processor and blend well. Stir in the almonds and sugar. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. There should be a little extra moisture at the base of the bowl. If it is too dry, gradually add 1–2 tablespoons chilled water. If too sticky, add a little rice flour.
  2. Shape the pastry into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C/350°F/gas 4. Grease a loose-based 20cm/8in tart tin with dairy-free margarine and line the base with baking parchment. Liberally dust a chopping board with rice flour and roll out the pastry into a circle slightly larger than the tart tin, to allow enough pastry for the side, then neaten the edge, using a sharp knife. Be careful as the pastry will still be slightly sticky. Put the tin, face-down, on top of the pastry and turn the board over to drop the pastry into the tin. Ease the pastry into place, pressing down carefully to remove any air pockets, then prick the base all over with a fork. Line the pastry case with a piece of baking parchment and cover with baking beans.
  4. Bake for 8 minutes until just starting to turn golden. Remove from the oven and remove the parchment and beans.
  5. Meanwhile, make the filling. Put the pears on a chopping board and, using a sharp knife, make 5 slices down each half, starting about 1cm/½in from the top. Leave to one side.
  6. Put the chocolate in a heatproof bowl and rest it over a saucepan of gently simmering water, making sure that the bottom of the bowl does not touch the water. Heat, stirring occasionally, until the chocolate has melted. Add the sugar and stir in thoroughly, then add the margarine and stir until melted. Add the eggs, a little at a time, and stir in thoroughly.
  7. When the pastry is out of the oven, put the pears onto the base, fanning them out slightly if there’s room (it will depend on the size of the pears.) Pour the chocolate mixture over, taking care to cover all the pears.
  8. Bake for about 25 minutes, until just darkening on the top. Remove from the oven and leave to cool in the tin for 5 minutes, then carefully put a plate on the top, turn it over, remove the tin and put a serving plate on the top. Turn the tart back over onto the serving plate. Serve hot or cold.

Gluten-Free & Dairy-Free Spinach & Pine Nut Pastries


These really are delicious. Unfortunately I didn’t get much as Peter polished off a couple and then Zoe ate not only hers, but most of mine, too!

I’ve used a lot of water in the pastry mixture because this makes it much easier to process it in a food processor, but it also means that it is malleable enough to work with it when you’re folding the pastry. If it’s fairly dry (like traditional pastry made with gluten) it will crack. Plus it cooks better when you add more liquid – without catching or burning. You’ll find it very sticky, but bear with me!

Spinach is an amazing food to cook with. It’s delicious, packed with nutrients (it contains 13 different antioxidants, it’s rich in lutein which helps to guard against eye disease and is bursting with calcium, magnesium and vitamin K) and it has a great texture when cooked – perfect for these pastries.

gluten-free, wheat-free, dairy-free, seed-free, citrus-free

Ingredients:

Pastry:

  • 120g/4¼oz/¾ cup rice flour
  • 120g/4¼oz/1¼ cups gram flour
  • 60g/2¼oz/scant ½ cup buckwheat flour
  • 50g/1¾oz/⅓ cup maize flour
  • ½ tsp dried active yeast
  • 1 tsp xanthan gum
  • ½ tsp crushed sea salt
  • 4 tbsp olive oil

Filling:

  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • 500g/1lb 2 oz baby spinach, thoroughly washed
  • 3 tbsp sultanas
  • 3 tbsp pine nuts
  • 100g soya cheese, grated or crumbled
  • ½ tsp allspice
  • sea salt and freshly ground black pepper
  1. To make the pastry, sift the flours, yeast, xanthan gum and salt into the bowl of a food processor with the dough blade attached and blend to mix together. Add the olive oil and blend again, then add 300ml/10½fl oz/1¼ cups warm water and process for 10 minutes to aerate the dough. It will be very sticky!
  2. Transfer the dough to a bowl, cover with cling film and leave to rise for 1 hour.
  3. Meanwhile, to make the filling, put the pine nuts in a frying pan over a medium-low heat and dry-fry for a 2–3 minutes, shaking the pan frequently, until the nuts have turned golden brown. Remove and leave to one side.
  4. Heat the oil in a large heavy-based frying pan or wok over a medium heat and add the garlic. Fry for about 30 seconds then add the spinach leaves, working in batches if necessary. Cook the spinach for 2–3 minutes until wilted. Remove and put into a fine sieve. Using the back of a metal spoon, push any excess liquid through. (Don’t discard the liquid, though, as it’s full of vitamins – drink it, instead!)
  5. Mix together the pine nuts, spinach, garlic and the sultanas and allspice and season lightly.
  6. Preheat the oven to 180°C/350°F/Gas 4 and put a sheet of baking paper onto a baking sheet. Liberally dust a large chopping board with rice flour. Transfer the dough to the board and roll it round gently, so that it can absorb enough rice flour for you to be able to work with it, sprinkling more rice flour onto the board whenever you need it. You want it to be dry enough that it won’t stick to the board. Divide the dough into quarters and gently roll out a piece of pastry to a rectangular shape, about 5mm/¼in thick. Working quickly, put a quarter of the mixture in a wide line in the middle of the pastry and cover with a quarter of the soya cheese. Turn the ends of the pastry up and then fold the sides over, making sure that the last side folds over the first side slightly. Turn the pastry over carefully, using a metal spatula to pick it up from the chopping board if you need to. Place on the baking paper and repeat with the other 3 pieces of dough.
  7. Bake for about 30 minutes until the pastry is golden brown. Serve either hot or cold.

Gluten-Free & Dairy-Free Nectarine Tart

This pastry is beautifully light and stays a golden colour, even though the tart is in the oven for 50 minutes. For this to happen, you need to add a little more water than normal – so that there is enough moisture in the pastry – making it extremely sticky! Don’t worry – I’ve included step-by-step instructions here, showing how to handle the pastry so you can roll it thinly and still get it into the tin in one piece!

gluten-free, wheat-free, dairy-free, yeast-free, seed-free, citrus-free

Preparation time 10 minutes, plus 30 minutes chilling     Cooking time 50 minutes     Makes enough for 1 x 20cm/8in tart tin or 4 x 10cm/4in tartlet tins

Ingredients:

  • 7 nectarines, stone removed and quartered
  • 50g fruit sugar or xylitol
  • 2 tbsp cornflour

Pastry:

  • 75g rice flour
  • 55g gram flour
  • 20g maize flour
  • 50g ground almonds
  • 50g fruit sugar or xylitol
  • 1 tsp xanthum gum
  • 80g chilled dairy-free margarine, diced
  • 1 large egg, beaten
  1. Sift the flours, almonds, fruit sugar and xanthum gum into the bowl of a food processor and blend well. Add the dairy-free margarine and blend until the mixture resembles fine breadcrumbs. Add the egg and and then 2 tablespoons chilled water and blend for 20–30 seconds until the mixture comes together to form a light, very sticky dough.
  2. Shape the pastry into a ball, wrap in cling film and chill in the fridge for 30 minutes.
  3. Preheat the oven to 180°C/350°F/gas 4 and arrange the nectarines over the base of a 20 x 30cm/8 x 12in tart tin. Sprinkle the sugar and cornflour over, covering the fruit evenly.
  4. Dust a large chopping board with rice flour and gently roll the pastry in the rice flour a little, so that it’s just possible to roll out initially. Roll the pastry to about 3mm thick, large enough to cover the tart tin. When the pastry becomes too sticky to work with (which it will!), cover it with a sheet of baking parchment so you can roll over it. Pick up the baking parchment and carefully lift it and place over the fruit in the tart tin (the pastry will stay stuck to the parchment enabling you to do this). Press down firmly round the sides of the tin to cut the pastry and carefully peel the parchment off the pastry, leaving the pastry on top of the fruit. Using a knife, remove any extra pastry over the sides of the tin.
  5. Bake for 30 minutes then remove from oven, wrap in baking parchment, and bake for a further 20 minutes until the pastry is golden brown and the fruit is tender (use a skewer to test this). Serve either hot or cold.