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Great Food Gluten Free

Gluten Free family favorite recipes

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Savoury Bakes and Snacks

Cheesy Marmite Pastry

2014-01-05 17.02.20Cheesy Marmite Pasty is one of my mums inventions and a real favourite of mine.  This dish is usually made using leftover pastry trimmings and scraps of cheese. As a child at home I loved it when mum made one of these, so much so that there would be battles as to who could eat it; I usually won but would have to clean the oven for it –  well worth it! Today as well as using left over pastry trimmings I sometimes make the pastry especially to make one.

As I said it is a dish using left over pastry and while I have written a recipe below, please remember that it can be made with any pastry, any cheese and marmite – simple as that and with Genius Foods now selling frozen puff pastry and short pastry it is easy for anyone to make one.

CAVEAT – since posting this recipe there have been various discussions about Marmite – is it or is it not gluten free? The Coeliac UK website says that they no longer list Marmite in the Food and Drink Directory and give some reasons. Wikipedia also mentions Marmite and gluten free. I leave you to make your own decision

Ingredients:

Pastry – short crust or puff pastry – home-made or ready made – any quantity will do
Cheese – I usually use cheddar but any cheese will be good
Marmite – see Caveat above !
Egg wash (1 egg with a tablespoon of milk)  – I sometimes add some wholegrain mustard to the egg wash
Optional toppings include sesame seeds, black mustard seeds

Instructions:

Roll out some pastry on clingfilm until about 3 – 5 mm thick. spread with Marmite (the amount used depends on the size of pastry and how strong you like your marmite taste.  Add slices or grated cheese in the middle of the pastry leaving the edges clear.

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Brush the edges with the egg wash and fold the pasty in half and seal the edges with your fingers to make a pasty shape. Brush the top with egg wash and if you fancy sprinkle some sesame seeds and / or some black poppy seeds over the pastry.

Transfer to a baking sheet lined with baking parchment and bake in a hot oven approx 180C for about 20 minutes or until golden and crisp.
Remove from the baking sheet and let cool on a wire cooling rack and best served warm for lunch

Also great cold for lunches or snacks a2014-01-05 17.07.54nd ideal with a bowl of hot soup.

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Vegetarian “Sausage” Rolls

2013-12-25 13.40.32These gluten free vegetarian “sausage” rolls are so tasty that many meat eaters prefer then to real meaty ones. Full of flavour and delicious hot from the oven.  I don’t know where the recipe originated from but our gluten free family have been making them for many years!

Ingredients:

1 portion of my puff pastry
275g fresh gluten free breadcrumbs
225g mature Cheddar cheese, grated
1 large onion, grated
3 tablespoons double cream
1 tablespoon fresh chopped herbs (chives, parsley, thyme, rosemary etc) (if fresh is not available it is ok with dried herbs
2 teaspoons of dijon mustard
a pinch of cayenne pepper
salt and ground pepper

1 beaten egg for egg wash

Instructions:

For the filling place all the ingredients in a mixing bowl, season well and mix thoroughly and bind together. Divide into two equal size balls.
Take the chilled puff pastry and on a well floured surface, roll out to a long rectangle approx 30cm by 20 cm and then cut in half lengthways to give you 2 long strips.
Form each ball of filling into a long sausage like strip, the same length of each pastry strip and place the filling on each pastry strip. Brush the pastry on each side of the filling and then roll the pastry over the filling and seal against the other side with your fingers. Cut into 3 cm lengths and brush with egg wash. Place on a baking sheet lined with baking parchment and bake for 20 – 25 minutes in a oven at 220C. Cool on a wire rack.

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Note – these can be made in advance and frozen before cooking. Then egg wash and cook 2013-12-25 13.42.00from frozen.

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Triple Cheese and Onions Muffins

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These savoury muffins are full of flavour and are delicious served fresh from the oven. We often enjoy these on a Saturday lunchtime and then freeze the rest for midweek lunches.  Also great served warm with homemade soup. This is recipe adapted  from the BBC Good Food Magazine.

Ingredients:

150ml sunflour oil plus extra to grease the tins
1 large egg
284ml carton of buttermilk made up to 350ml with milk
1 tablespoon of Dijon mustard
2 tablespoons milk
500g gluten free self raising flour
1 teaspoon of salt
140g mature cheddar grated
1 bunch of spring onions
small bunch chives snipped
25g parmesan cheese grated
200g full fat soft cream cheese in teaspoon size pieces

Instructions:

Heat the oven to 180C and oil a 12 hole muffin tin.
Whisk the oil, egg, buttermilk mixture, extra milk and Dijon mustard.
In a bowl mix the flour, salt, cheddar, spring onions, chives, and half the Parmesan.
Gently fold the mix wet ingredients into the dry ingredients. Just lightly combine, don’t over mix.
With the final few folds mix in the cream cheese leaving not quite mixed in.
Spoon the mixture into the muffin tins. They will be quite full.
Scatter over the remaining Parmesan and bake for 25 minutes.

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