Gluten-free and vegan feta asparagus pasta
Feta asparagus pasta
From
20-30
fromCooking time
12
minutesIngredients
0,5 tl salt
0,5tspbaking powder
250 g vegan "butter", room temperature
1 dl unsweetened soy yoghurt, greek style
- Stuffing
2 small shallots or 1 large onion
A bunch of asparagus, of which approx. 8
n 100 g Vegan "feta", a Greek-style casserole
2 tbsp chopped fresh basil or 1 tsp dried basil
Salt to taste
Pippuria
Vegan "butter" for frying
- Lubrication
n. 0,5 dl unsweetened soy yoghurt, greek style
2 tbsp water
1 tsp tamari sauce (not necessary, you can also just make a gurt and water mixture)
Preparation
- Mix together the dry ingredients for the pasta dough: sorghum flour mix, salt and baking powder. Fold in by hand the room temperature "butter" and finally, with a ladle, the soy yoghurt. Place the dough on a floured baking sheet with the sorghum flour mixture and refrigerate for about an hour.
- Chop the onion into small pieces. Cut off the hard stems of the asparagus and chop about 8 stalks into small pieces. Fry the onions in "butter" until they soften. Set aside.
- Fry the chopped asparagus in "butter" over medium heat for about five minutes or until they soften slightly.
- In a bowl, mix together the fried onions, asparagus, crumbled vegan "feta" and basil sprigs. Taste and add salt and pepper to taste.
- Mix the mixture for the dough. The tamari sauce adds a little extra flavour and colour to the mixture, but it is not necessary.
- Preheat the oven to 200°C.
- Once the dough has set in the fridge, flour the baking tray with sorghum flour mix. Also take a small mound of sorghum flour mixture on the edge of the tray so that you can easily add flour if needed.
- Vegan dough is easy to roll out, but for best results, hand-press the dough until thin. Take about 1-1,5 tbsp of dough and roll it out on a floured surface into either a round or triangle shape. Press another dough of the same size and shape onto a floured surface as well.
- For example, you can make round discs about 8 cm in diameter, a few millimetres thick. Add a tablespoon of filling to the centre of the disc, leaving about 1 cm of space around the edges. Using a thin spatula, remove one of the round discs of dough from the base and place it on top of the filling. Press the edges together and use a knife to trim off any excess.
- Repeat this for each paste. You can also make larger pasties and any shape you like. The most important thing to remember is to press the dough on a floured surface as thin as possible, but not too thin, so that the dough does not break.
- Place the finished pasties on a baking tray on a baking sheet. Grease each one well with the gurt mixture.
- Bake the pâtés in the oven for 12-15 minutes, depending on the size of the pâté and the oven.
Tiina Strandberg | My Berry Forest
Tip
- Serve the pâtés with leftover asparagus spears, for example by frying the asparagus in "butter".
- This dough also makes a great savoury gluten-free and vegan pie crust!
