Cheesy Vegetable Pasty
1 hr 10 min.
- 2 carrots (peeled and diced)
- 1 Kohlrabi (peeled and diced)
- 2 ⅔ cups Broccoli
- 1 tablespoon butter
- 1 onion (finely chopped)
- ½ tablespoon gluten-free all purpose flour (plus extra for dusting)
- ⅞ cup cream (38% fat)
- ¾ cup Cheese (e. g. Emmental, grated)
- grated Nutmeg
- 16 ounces gluten-free puff pastry
- 1 egg yolk (beaten)
Preheat the oven to 200°C (180°C fan), 400°F, gas 6. Line a baking tray with non-stick baking paper.
Blanch all the vegetables, except the onion in a pan of boiling salted water for 4 minutes. Drain well.
Heat the butter in a pan and gently cook the onion. Sprinkle in the flour and add the cream. Stir well to prevent and simmer for 3 minutes.
Add the cheese and allow to melt, stirring continuously. Season with salt, pepper and nutmeg. Stir in the vegetables and remove from the heat.
Roll out the pastry on a floured surface and cut out 4 rounds, about 18cm|7" diameter.
Place the vegetable-cheese mixture on half of each round, leaving a wide border clear. Fold the other side over and brush the edges with the egg yolk. Crimp the edges.
Place on the baking tray, brush with egg yolk and bake for 25-30 minutes until golden. Serve immediately.