Celiac-friendly Ham Pastry Bakes

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Celiac-friendly Ham Pastry Bakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
582
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie582 kcal(28 %)
Protein12.21 g(12 %)
Fat41.48 g(36 %)
Carbohydrates40.51 g(27 %)
Sugar added0 g(0 %)
Roughage0.19 g(1 %)
Vitamin A260.71 mg(32,589 %)
Vitamin D0.89 μg(4 %)
Vitamin E1.88 mg(16 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.25 mg(27 %)
Vitamin B₆0.09 mg(6 %)
Folate24.81 μg(8 %)
Pantothenic acid0.35 mg(6 %)
Biotin0.88 μg(2 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C1.61 mg(2 %)
Potassium101.77 mg(3 %)
Calcium181.65 mg(18 %)
Magnesium13.63 mg(5 %)
Iron0.6 mg(4 %)
Iodine16.8 μg(8 %)
Zinc1 mg(13 %)
Saturated fatty acids17.12 g
Cholesterol121.09 mg
Author of this recipe:

Ingredients

for
8
For the pastry
3 cups
gluten-free all purpose flour (plus extra for dusting)
1 teaspoon
2 cups
warm water
½ cup
½ cup
butter (frozen)
For brushing
melted butter
For the filling
1 tablespoon
2 tablespoons
3
scallions (sliced)
1 tablespoon
chopped thyme leaves
2
large eggs
cup
cream (48% fat)
4 sheets
¾ cup
gruyère cheese (crumbled)
4 slices
Smoked ham (chopped)

Preparation steps

1.
For the pastry: put the flour and salt into a food processor. Add the water and oil and run until the dough comes together in a ball and leaves the sides of the bowl. Immediately separate into 4 pieces.
2.
Roll out the dough about 5mm|1/4" thick on a heavily floured surface.
3.
Grate 1 tablespoon of the butter over the dough and fold in thirds. Roll out again, until 5mm thick.
4.
Grate another tablespoon of butter over the dough. Fold again in thirds and roll out paper thin, flouring often.
5.
You should be able to see through the dough. Cover the dough with a tea towel.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 8 muffin tins with melted butter.
7.
For the filling: heat the oil and butter in a frying pan, then add the leek and fry for 3 minutes until softened. Add the thyme and cook for a further 2 minutes. Remove from the heat and set aside.
8.
Mix together the egg and cream and season with salt and pepper to taste.
9.
Brush the filo sheet with melted butter and cut into 4. Lay the sheets of filo pastry on top of one another and cut into 8 rounds. Brush the upper layer of each round with butter and press lightly into the tins. Bring up the edges and brush the edges of the filo with melted butter.
10.
Layer the buttered filo in each tin, so that the filo comes up the sides to make a shell.
11.
Spoon in the leeks, cheese and ham. Pour the egg mixture over the top and bake for 15 minutes until the pastry is golden and crisp and the filling is just set.