Gluten Free Leek Pastry Slice
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 35 min.
Preparation
ready in 5 h. 35 min.
Ready in
Ingredients
for
4
- For the filling
- 3 Tbsps butter
- 1 Tbsp olive oil
- 3 Leeks (thinly sliced)
- 1 potato (peeled and diced)
- 2 cloves garlic cloves (crushed)
- ½ tsp salt (plus extra to taste)
- ½ tsp freshly ground peppers (plus extra to taste)
- 2 Tbsps gluten-free all purpose flour (plus extra for dusting)
- 1 cup milk
- ½ cup grated Parmesan
- For the pastry
- 1 ½ cups unsalted butter (diced and frozen)
- ¾ cup Potato starch
- 1 cup Corn starch
- 0.333 cup Brown rice flour
- 0.333 cup sweet rice flour
- 2 tsps xanthan gum
- ½ tsp Guar Gum
- 1 tsp salt
- ¾ cup chilled water
- For the glaze
- 1 egg (beaten)
Preparation steps
1.
Heat 1 tablespoon of butter and the oil in a frying pan. Cook the leeks for 3-5 minutes until slightly softened.
2.
Add the potato, garlic, salt and pepper and cook, stirring for about 10 minutes, until the vegetables are tender. Remove from the heat.
3.
Melt the remaining butter in a pan. Add the flour and whisk until smooth. Add the milk, whisking constantly and simmer for about 10 minutes until thick and smooth. Remove from the heat and stir in the cheese, salt and pepper to taste.
4.
Add the vegetable mixture and mix until combined. Set aside to cool completely.
5.
For the pastry: Mix together the potato starch, cornflour, brown rice flour and sweet rice flour in a mixing bowl and whisk to combine.
6.
Add the xanthan gum, guar gum and salt and stir well.
7.
Add the frozen butter and using an electric whisk mix on the lowest speed, until the edges of the butter pieces have started to soften.
8.
Pour in the water and mix until absorbed.
9.
Turn out the mixture onto a large sheet of non-stick baking paper and knead it together with your hands, just enough to bring it together.
10.
Place another sheet of baking paper on top and gently roll the dough out to a rough rectangle, taking care not to roll over the edges.
11.
Fold the bottom third of the dough towards the middle, then fold the top third on top of it.
12.
Rotate the dough one-quarter turn to your right (clockwise).
13.
Roll out the dough gently as before, until smoother and more cohesive. Fold the bottom third up and overlap the top third over it.
14.
Rotate the dough one-quarter turn to your right (clockwise).
15.
Repeat the turning, rolling and folding process twice more.
16.
Wrap the folded dough in cling film and chill for 2 hours.
17.
Remove from the refrigerator and stand at room temperature for about 20 minutes.
18.
Repeat the turning, rolling and folding process twice more. Wrap the dough in cling film and chill for a further 2 hours, then stand at room temperature for about 20 minutes before using.
19.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
20.
Roll out the pastry on a lightly floured surface into a 25cm x 25cm|10" x 10" square on a lightly floured surface. Place on the baking tray and lightly brush the edges of the pastry with beaten egg.
21.
Spoon the filling onto one side of the pastry. Fold the pastry over to encase the filling, sealing the edges well. Brush the top of the pastry with beaten egg. Cut a 1cm|1/2" long slit in the top of the pie.
22.
Bake for 30-35 minutes until puffed and golden. Cool for 15 minutes and cut into slices to serve.
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