When I was a wee little nipper, one of my Saturday lunch time treats was a cheese and onion pasty from Greggs. I absolutely adored them and devoured them in minutes! Even when I grew up and moved to Manchester, I would always treat myself to a cheese and onion pasty and settle down to watch afternoon runnings of Home and Away – whoops – I mean study [obviously!]
So you can imagine my dismay when I realised I could no longer have my beloved pasty when I was diagnosed with coeliac disease. But what’s more heart wrenching is the fact my house overlooked a Greggs! So everyday I was reminded about the pasty that I could no longer have 🙁 *sniff*
So like every coeliac sufferer [or those who have to live on a gluten and/or wheat free diet], there’s moments when you have to get used to not having your favourite gluten laden treat, but even when you get used to it, you still can’t help reminiscing about them!
However I getting that little bit closer to my dream of having a cheese and onion pasty again but one obstacle stood in my way – making the gluten free pastry from scratch!
Since starting my site, I’ve slowly started to gain confidence in my cooking but I was still nervous about making pastry from scratch! I longed for the convenience of pre made puff and short crust pastry but I had never heard, nor seen, any gluten free pre made pastry until…I ventured into the freezer section at my local supermarket to pick up my DS frozen Yorkshire puddings that I found….
GLUTEN FREE, PRE MADE SHORT CRUST PASTRY!!
Finally, with a packet of DS gluten free short crust pastry, I was so close to having my cheese and onion pasty again that all I had to do now was make them!
With such a minimal ingredients list, I found this dish so easy, quick and simple to make! So quick that I was able to do most of the prep in an ad break whilst I watched telly! What’s more, the pasty came out so well that both Mike and Pete thought they were actually shop bought and Pete, (who I aptly name ‘Wheat Pete’ because he likes nothing more than to wind me up and say all things gluten free are rubbish!), loved them so much he couldn’t believe they were gluten free!
[If you want to attempt to make gluten free puff pastry from scratch, then head over to Rubelle’s Moon blog who has a gluten free puff pastry recipe! Also, for handy hints and tips on how to handle gluten free pastry, then check out the oh so fabulous Katie’s website; A Girls Guide to Gluten Free Baking]
- 200g of DS Gluten Free Short Crust Pastry
- 1 Medium Potato [cut into little cubes]
- 1 Medium Onion [diced]
- 50g Cheddar Cheese [grated]
- 50g Mozerella Cheese [grated or cut into little cubes]
- 1 Beaten Egg for Glazing
- Salt & Pepper to Taste
- Pre heat oven to 200°C /gas mark 6
- Boil the potatoes in some slightly salted water until soft
- When the potatoes are cooked, add and combine the potatoes, cheddar, mozerella and onion in a bowl and season with salt and pepper
- Divide the short crust pastry dough into 4 separate peices and roll out into roughly 15cm sized circles
- Pop a little of the potato, cheese and onion mixture in the middle
- Carefully fold the pastry over the filling
- Gently fold and join the edges together to form a semi circle
- Apply the beaten egg mixture over all semi circle pasties
- Place on a greased baking tray and bake in the pre heated oven for 45mins or until golden brown