Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven July 2019 > Al fresco

Al fresco

Take your gluten-free goodies into the great outdoors…

Meat pasties


Makes 6 | Prep 30 mins plus chilling |

Cook 30-40 mins | Calories 754 (per pasty)


200g (7oz) unsalted butter, cold and cubed

125g (4½oz) gluten-free plain flour mix, plus extra for dusting

100g (3½oz) white rice flour

60g (2oz) cornflour

60g (2oz) potato starch

1 tsp xanthan gum

1 tsp salt


2 tbsp butter

1 onion, peeled, finely chopped

2 apples, peeled, diced

600g (1lb 4oz) sausagemeat

1½ tsp dried thyme

1 tsp dried sage

1 tsp dried rosemary freshly ground black pepper


1 large free-range egg, beaten with 2 tbsp water

1 For the pastry: Place 150g (5½oz) butter in the freezer for at least 1 hour before you make the pastry.

2 Sift the flours, cornflour, potato starch, xanthan gum and salt into a bowl, stirring to combine. Rub the remaining butter into the flour mixture until it resembles rough breadcrumbs. Add just enough cold water to form a pliable dough, then knead very briefly. Wrap in clingfilm and chill for 30 minutes.

3 Roll out the pastry into a large rectangle. Grate half the frozen butter over the top two-thirds of the dough, then fold the bottom third over the top. Fold it over again to enclose the butter. Turn the pastry 90 degrees clockwise, then roll out and repeat with the remaining butter. Chill for another 30 minutes.

4 For the filling: Preheat the oven to 190°C/Gas Mark 5. Line a large rimmed baking tray with greaseproof paper.

5 Melt the butter in a casserole dish set over a medium heat until hot. Add the onion, apple and a pinch of salt, sweating until softened, 6-8 minutes. Add the sausagemeat, increase the heat and brown well, breaking it up with a wooden spoon. Once browned, stir in the herbs and season to taste.

6 Divide the pastry into six and shape into balls. Roll out on a floured surface into 15cm (6in) rounds.

7 In addition: Spoon the filling onto the centre of the pastries, leaving at least a 5cm (2in) border all the way around. Brush the perimeters with egg wash before folding half the pastry over the filling and crimping against the other side with your fingers to seal. Repeat until all the pasties are formed.

8 Arrange on the baking tray, spaced apart, then brush with the remaining egg wash. Bake for 30-40 minutes until the pastry is golden-brown and cooked through.

9 When ready, remove from the oven and let cool to room temperature on a wire rack before serving.

Banana and walnut bread

Purchase options below
Find the complete article and many more in this issue of Gluten-Free Heaven - Gluten-Free Heaven July 2019
If you own the issue, Login to read the full article now.
Single Issue - Gluten-Free Heaven July 2019
Or 699 points
Annual Digital Subscription
Only $ 4.83 per issue
Or 5799 points
Monthly Digital Subscription
Only $ 5.49 per issue
Or 549 points

View Issues

About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, to perfectly coincide with the latest reign of sun to fall on our shores. This month we take al fresco dining to another level, with delicious and classic recipes that make eating outdoors so much more fun. To add to that, we have a selection of picnic goodies up for winning including an electric cool bag, a delightful picnic blanket and a soda stream with exciting summery flavours to enjoy in the garden! Also this issue, we put gluten-free booze to the test, try a seven-day gut reset, enjoy a summery fruit burst and discover the best first foods for tiny taste buds. We also have the latest products, news and seasonal info you'll find in every issue.