Turkey Pastry Wrap

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Turkey Pastry Wrap
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 4 h. 30 min.
Ready in

Ingredients

for
4
For the pastry
1.333 cups Corn starch
1 cup Potato starch (scant)
0.333 cup Brown rice flour
0.333 cup sweet rice flour (plus extra for dusting)
2 ½ teaspoons xanthan gum
1 teaspoon salt
¾ cup chilled water
1 ½ cups melted dairy-free margarine (chilled and cubed)
For the filling
2 ounces Arugula
4 turkey breasts (approx 100g each)
1 unwaxed lemon (finely grated zest + half the juice)
salt
freshly ground Black pepper
For brushing
melted dairy-free margarine (chilled and cubed)
To serve
salad
gluten-free Barbecue sauce
How healthy are the main ingredients?
Arugulasaltlemonsalt

Preparation steps

1.
For the pastry: sift the flours, salt and xanthan gum into a mixing bowl.
2.
Add the water slowly and mix quickly to a dough. If the dough is too dry add more water.
3.
Roll out the dough on a surface dusted with rice flour to a rectangle, about the size of your hands placed together side by side.
4.
Lay half of the margarine cubes over the left and middle third of the dough. Fold the right third over the middle third.
5.
Fold over again on top of the left hand third and seal the edges by pressing together with a rolling pin to trap the fat inside.
6.
Turn the pastry 90°and roll into a rectangle the size of your hands again.
7.
Repeat with the remaining margarine and folding the thirds. Seal the ends, then roll into a rectangle. Wrap in cling film and chill for 3 hours.
8.
Heat the oven to 200°C (180°C fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
9.
For the filling: pour boiling water over the rocket so that it wilts. Drain well.
10.
Slit each fillet horizontally through the thickest part, open out and flatten with the flat of your hand.
11.
Mix together the rocket, lemon zest, juice, herbs and salt and pepper to taste.
12.
Divide the rocket mixture between the fillets. Spread over the surface and roll up.
13.
Roll out the dough on a surface dusted with rice flour to a rectangle, about 40cm x 35cm|16" x 14 " Cut into 4 equal rectangles.
14.
Lay each rolled fillet on a piece of pastry, brush the edges with water and bring up the sides to meet in the middle. Press together firmly to seal, turn over and press and seal the ends.
15.
Place on the baking tray. Cut slits in the top of each parcel and brush with melted margarine.
16.
Bake for 20-25 minutes until golden brown. Serve with salad and barbecue sauce.