Pear Turnover GF DF Low

6 turnovers

Pastry: readymade or make a pastry according to a recipe

  • This recipe uses 2 sheets of prepared gluten and dairy free Puff Pastry from CHOICES bread shop (no soy).

Filling Ingredients

  • 3 soft, ripe pears
  • 2 ½ cups water
  • 1 vanilla bean pod
  • 2 tsp Maize cornflour
  • Extra ¼ cup water

Meringue Ingredients

  • 2 egg whites
  • ½ cup castor sugar
  • Beat egg whites until stiff. Gradually beat in the sugar for about 6-10 minutes.
  • Pipe onto the pear turnovers if desired


  • Preheat oven to 2000C.
  • Have pastry at room temperature
  • Line an oven tray with baking paper
  • Peel pears
  • Dice into roughly 1 cm squares
  • Add pears and whole vanilla bean pod to a saucepan
  • Add 2 ½ cups of water and bring to the boil
  • Boil the pears until the liquid reduces to almost none (about 15 minutes)
  • Stir periodically
  • Take the vanilla pod from the pears
  • Combine the cornflour with the ¼ cup water and stir this through the pears to thicken
  • Remove the mixture from the stove and cool slightly

Assembling the turnovers

  • Sprinkle extra plain GF flour over a clean bench & place 1 sheet of Choices Puff pastry on the floured surface
  • Cut out 2 x 15cm diameter circles of pastry
  • Take the left over pastry from this sheet and knead it together. Roll it out to the same thickness as the remaining sheet and cut 1 more 15cm diameter circle.
  • Repeat with remaining pastry sheet to have 6 pastries
  • Place each pastry on the baking sheet in 2 lines of 3
  • Divide the pear evenly among the pastries but spread the pear only on one half of the circle leaving a small edge of exposed pastry to join with the other side
  • With a pastry brush or finger, wet the exposed pastry edge with a little water
  • Fold the pearless half of the pastry over the pear and press the edges of the pastry together
  • Gently press a fork around the edge or crimp with fingers to ensure it is sealed
  • Cook for 10 minutes at 2000C in a normal oven, then fan force the oven for a further 15 minutes of cooking
  • Eat as is…. or pipe some meringue mixture on the edge for extra sweetness
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat and dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

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