Becky Excell’s gluten-free pastry treats
Becky is treating us to a masterclass in the good stuff, pastry! She’ll be using shop-bought gluten-free pastry to whip up 3 tasty ideas, starting with a Greggs classic: the Sausage and Bean Bake. Next, will be a Chicken and Mushroom Pot Pie, as well as an upside down apple pastry - all simple and, most importantly, delicious!
Gluten-free puff pastry 3 ways
Becky’s top tips for using gluten-free puff pastry:
1. Remove the pastry sheet from the fridge 10 minutes before using - this makes it easier to unroll without breaking or cracking.
2. Gluten-free shop-bought puff pastry does NOT puff as much as regular puff pastry, so don’t worry if it doesn’t look as you might expect!
Sausage and bean bakes
Makes: 2
Ingredients
280g store-bought gluten-free puff pastry 1 x 200g can baked beans1 gluten-free frankfurter sausage, chopped into 1cm chunks 30g extra mature Cheddar, grated1 egg, beaten
Method
1. Preheat your oven to 200C Fan/220C.
2. Unroll the puff pastry on a work surface and transfer to a large sheet of non-stick baking parchment. Cut in half vertically and horizontally so you are left with four rectangles.
3. Open the can of beans and drain off any watery liquid if there is any. Divide the baked beans between two of the rectangles, leaving a 1cm gap all around the edge. Scatter the chopped frankfurter and grated cheese evenly over the baked beans.
4. Brush the beaten egg all around the edges and place the other pastry rectangles on top, gently pressing down the edges to seal. Crimp the edges using a fork. (Optional - lightly score wavy lines in the top of the pastry using a small knife, making sure not to actually cut through the pastry, as a finishing touch).
5. Place both pies onto baking paper on a baking tray. Brush all over with beaten eggs.
6. Bake in the oven for 10-12 minutes until they begin to turn golden. Cover loosely with foil and bake for 8 more minutes, so they are wonderfully golden and puffy. (Alternatively, air fry at 200C for 10-12 minutes.)
Creamy chicken & mushroom pot pies
Makes: 3
Ingredients
2 tbsp garlic-infused oil 400g boneless, skinless chicken thighs, chopped into bite-size chunks 1 tbsp butter80g leek, chopped200g button mushrooms, thinly sliced2 tbsp cornflour250ml gluten-free chicken stock150ml milkPinch each of salt and black or white pepper 1 tbsp dried thyme1 tbsp cream cheese (optional)280g store-bought gluten-free puff pastry 1 egg, beaten
Method
1. Place a large frying pan over a medium heat and add the garlic-infused oil. Once hot, fry the chicken until sealed, then remove from the pan.
2. Add the butter to the pan, melt, and add the leek and mushrooms. Fry until the mushrooms are a little golden, then return the chicken to the pan.
3. Stir in the cornflour, then add the stock, milk, salt and pepper, and the dried thyme. Bring to the boil then turn down and simmer for 8-10 minutes, or until the sauce is thickened to a gravy-like consistency. Stir through the cream cheese if using.
4. Preheat your oven to 200C Fan/220C.
5. Unroll the puff pastry on a work surface. Arrange three 12cm (5in) pie dishes upside down on top of the pastry and use them as a guide to cut out three large circles, 5mm larger than the dishes.
6. Divide the pie filling between the dishes, ensuring the filling comes to around 1cm below the tops. Brush the edges of the dishes with beaten egg. Place the three circles of pastry on top of the dishes, and tuck the overhang underneath the rim of the pie dish. Place all three dishes on a baking sheet.
7. Brush the pastry with beaten egg, make a hole in the top of each using a small knife, then bake for 10 minutes until the pastry is golden. Cover loosely with foil and bake for a further 5 minutes. (Alternatively, air fry at 200C for about 8 minutes, until the pastry is golden and risen.)
8. Becky recommends serving with creamy mashed potatoes.
Sticky apple tartlets
Makes: 6
Ingredients
Honey 1 Braeburn apple, thinly sliced (peeling optional)280g store-bought gluten-free puff pastry 1 egg, beaten
Method
1. Preheat your oven to 200C Fan/220C.
2. Use a sharp knife to divide the pastry sheet into six identical rectangles and set aside.
3. Line a baking tray with baking paper. For each pastry drizzle approximately 1½ tsp of honey in a short line directly onto the baking paper (just shorter than the pastry rectangles). Spread the honey to form a rectangle 1.5cm smaller than each pastry.
4. Place the sliced apple on top of the honey, ensuring each slice overlaps another by half. You will need 5-6 pieces per pastry.
5. Drizzle the apple with a little extra honey, then place the pastry on top, so the filling is in the middle. Press the pastry down gently around the fruit with your fingers. Brush with egg wash, and repeat the process until you have done all 6 tartlets.
6. Bake for about 15-20 minutes, until golden. If they start to darken too early in the cooking time, cover loosely with foil. (Alternatively, air fry for 8-10 minutes, with each pastry on its own individual sheet of baking paper.)
7. Leave the pastries to cool for a couple of minutes. Either use a spatula to get underneath the pastries and peel them away, or cut the paper around each pastry, invert them, and carefully peel off the paper.
8. Dust with icing sugar to finish.