Makes 8 individual pasties
Ingredients:
- 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.
Method:
- 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