Delicious and a favourite with children. Have some fun in the kitchen, plaiting the pastry! You could make this veggie by using vegetarian sausages or a filling of lentils and vegetables.
Tag Archives: pastry
Lemon Tart*
The soft, sharp filling contrasts beautifully with the crisp, sweet pastry case. This is another tasty dish to take to a friends for dinner or cook for a dessert for those dairy free alternatives. The recipe is slightly unusual in that it uses a sweet shortcrust pastry so add 3oz caster sugar and 2 extra egg yolks to a normal WDF shortcrust pastry as made here. It may need some extra wheat-free flour to soak the additional liquid to get it to rolling consistency. Chilling in the fridge for 30 minutes before working with the pastry will help the process.
Veggie Quiche*
A quick and easy dinner that is ready in less than half an hour. Instead of those shop-bought bung in oven, use this simple recipe. You can even cheat by buying ready-made shortcrust pastry to speed it up. This recipe is OK as a wheat-free version and even works with almond milk and goats cheese for dairy free people but unfortunately isn’t so great soya, wheat and dairy free. Don’t expect wheat and dairy free pastry to roll out nicely though, be prepared for some patchwork.
Quiche Lorraine
Wheat and Dairy Free Shortcrust Pastry*
Pastry is a staple recipe that takes time to master. However, wheat and dairy free variety is quite difficult to perfect. Don’t expect it to roll out in one piece and to be as malleable as normal pastry. Instead, roll out small sections, place in the tin using and then repeat. Patch up the holes by pressing left-over pieces into the gaps.
Salmon en Croute*
An upmarket way of presenting salmon OR an option instead of the classic beef wellington…
Either use a pack of puff pastry or some WDF shortcrust pastry.
Crusted Salmon
Pastry Pizza
A quicker version of the classic pizza that tastes fantastic and is easy to make.
Pastry Pizza
Veggie Quiche*
A quick and easy dinner that is ready in less than half an hour. Instead of those shop-bought bung in oven, use this simple recipe. You can even cheat by buying ready-made shortcrust pastry to speed it up. This recipe is OK as a wheat-free version and even works with almond milk and goats cheese for dairy free people but unfortunately isn’t so great soya, wheat and dairy free. Don’t expect wheat and dairy free pastry to roll out nicely though, be prepared for some patchwork.
Veggie Quiche
Apple Turnovers
A slight deviation from the usual apple pie. These turnovers are quick to bake and stop those sugar cravings. Try adding raisins or other fruit to the apple filling!
Cooked Apple Turnover
(Beef) Mince Pie*
This is an alternative for the classic cottage pie and one that my Granny always used to make us, although she serves it with a rich gravy. Here I found that there was enough residual sauce from the filling that gravy wasn’t needed. Try to make the top neater for posher meals but for dinner at ours, the folding method suited. Additionally, to help prevent a soggy bottom try using a pie blackbird like is shown here instead of cutting holes in the top pastry layer. This pie is very simple to make wheat and dairy free – simply use the relevant ingredients for the pastry!
Mince Pie (Beef)
Chicken and Leek Puff Pie
This is an all-time favourite in our family for those winter months. A lovely Sunday lunch meal when no-one quite fancies a roast. This rich, creamy sauce is warming and filling. The pastry topping can be swapped for some wheat-free mashed potatoes for those allergy-guests. Remember to leave a hole in the pastry topping to allow the steam to escape and preventing those dreaded soggy crusts.
Veggie Spinach Filo Pie
It can sometimes be tough to know what to cook as an alternative option for vegetarians. This recipe can be made smaller and served as an individuals main course alternative OR why not try it as the whole family’s dinner?
INGREDIENTS
500g spinach
Knob of butter
1 large onion, finely chopped
2 garlic cloves, finely crushed and chopped
200g feta cheese, crumbled
200g peas
4 tbsp pine nuts, lightly toasted in a dry pan previously
3 large eggs, beaten
4-6 filo pastry sheets – I cheat here and buy the pre-prepared ones from supermarkets. Really easy to use.
6 cherry tomatoes, halved
A salad to serve, optional
METHOD
- Preheat the oven to 180C and grease a loose-bottomed round tin
- Wilt the spinach in a large pan over a low heat
- Allow to cool completely, then drain well – squeeze out as much liquid as possible using a seive and your hands
- Melt a knob of butter in a frying pan and add the onion. Cook for 5 minutes until soft and slightly transparent.
- Stir in the garlic and cook for a further minute
- Remove from the heat and add to a bowl with the spinach, feta, pine nuts, peas and eggs.
- Mix together and season well
- Line the tin with sheets of filo pastry that have each been brushed with melted butter, ensure they overlap well at the bottom and sides and ensure they overhang the sides
- Spoon into the base of the dish
- With the overhanging sections of pastry, lightly scrunch and fold over the top and onto the spinach mixture
- Repeat for the other sheets until all the filling is well covered around the edges
- Bake in the oven for 25-30 minutes, until the pastry is crisp and golden
Filo pastry sometimes comes in large packs and you often only need a few sheets, so buy it fresh, wrap it in cling film and freeze in about 10- or 20-sheet sections, then defrost as needed. Don’t always go for baby spinach, as it can be expensive. Trim the tougher stems from larger spinach leaves, and roughly chop before blanching.
PREP: 10-15 minutes
COOK: 25-30 minutes
DIFFICULTY: easy
Pear and Almond Tart*
This dessert is an ideal option for wheat and dairy free options. No-one would even know there’s a difference if you don’t tell them! A lovely alternative is to spread the bottom of the pastry case shell with a little mincemeat for an extra rich splurge.
Pear and Almond Tart Slice
INGREDIENTS
For the filling:
175g (6oz) DF Butter (Pure)
175g (6oz) caster sugar
4 eggs
175g (6oz) ground almonds
1 tsp almond essence (optional)
For the pastry see ———-LINK FOR WDF PASTRY
For the topping (also optional):
175g (6oz) icing sugar
juice of 1/2 lemon
1-2 tbsp water
60g (2oz) flaked almonds
METHOD
- Make the pastry as normal but add 60g (2oz) caster sugar to the mix
- Wrap in cling film and chill in the refrigerator
- Preheat the oven to 190C
- Roll out the dough on a lightly floured surface and line a prepared 28cm (11 inch) loose-bottomed fluted flan tin
- Prick the bottom with a fork. Cover and chill again
- Put the butter and sugar in a large bowl and cream together until pale and fluffy
- Add the eggs one at a time, beating well after each addition, then mix in the ground almonds and almond essence. If it starts to curdle then add a spoon or two of the ground almonds
- Pour the almond mixture over the pastry
- Bake in a preheated oven for 40 minutes until the filling is golden and firm to the touch – cover with foil loosely if it is browning too much
Meanwhile, if using, make the topping: stir together the icing sugar, lemon juice and enough water to make a thin glace icing. Spread evenly over the tart, then sprinkle with almonds. Return briefly to the oven for 5 minutes until the almonds are lightly coloured
This tart can be served warm or cold. Try with home-made vanilla ice cream as made here
PREPARATION: 20-30 minutes
COOKING: 40-45 minutes
DIFFICULTY: medium
Crosby's Cookbook 