Vegetable Pastie


Makes 8 individual pasties


  • Pastry: recipe uses 2 sheets of prepared gluten and dairy free Puff Pastry from Choices bread shop
  • 2 medium potatoes
  • 1 small choko
  • 10 green beans
  • 500ml water
  • salt to taste
  • activated saffron threads: to activate the saffron, finely chop about 10 strands of saffron, place them in a cup and add 2 Tblsp boiling water. Let is stand for 4 hours before using.


  • Preheat oven to 200 degrees Celsius
  • Have pastry at room temperature
  • Line an oven tray with baking paper
  • Dice the potato and choko into 1-2cm squares
  • Cut the beans into 1 cm pieces
  • Put the potato, choko, beans, water, saffron and salt into a saucepan, put on the lid and bring to the boil
  • When boiling, reduce the heat and simmer for about 15 minutes or until the vegetables are quite soft
  • Remove the vegetables from the stove and cool

Assembling the pastries:

  • Sprinkle extra GF plain flour over a clean bench and place 1 sheet of Puff Pastry on the floured surface
  • Cut the pastry into 4 rectangles (halve the length and halve the breadth)
  • With a rolling pin, gently roll/ease one side of each rectangle, out into a square shape
  • Repeat with remaining pastry sheet to have 8 square pastry sheets
  • Place each square on to the baking paper in 2 lines of 4
  • With a pastry brush or finger, wet the pastry edges with a little water
  • Divide the vegetable mixture evenly among the squares; spread it in a triangular shape on half of the square, leaving a small edge of exposed pastry to join with the other side
  • Fold the free half of the pastry over the vegetables and press the edges of the pastry together
  • Gently press a fork around the edge, or crimp with fingers to ensure its sealed
  • Cook for 10 minutes in a normal oven, then fan force the oven for a further 15 minutes of cooking.
  • Eat as is or serve with a suitable chutney

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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