Gluten-free pasties
Gluten-free pasties
Gluten-free pasties are delicious fresh from the oven or straight from the fridge! You can pre-bake, freeze and reheat in the oven before serving at parties.
Cooking time
10
minutesIngredients
1tlk(250 g) quark
250 g soft butter
0,5tspbaking powder
0,5 tl salt
Plus one egg for lubrication
- Filling:
Minced meat
Ham cubes
Paprika cubes
Grated cheese
Preparation
- Mix the soft butter and quark until smooth.
- Stir the baking powder and flour mix into the mixture. Shape the dough into a thick rectangle and leave to harden, wrapped in cling film, in the fridge for at least an hour before baking.
- Roll the dough into a disk about 3 mm thick. Use flour as an aid. Turn the dough over and add flour to the table between turns. Use a rolling pin to shape the dough into pieces of your choice. Divide the filling between the pieces, leaving space around the edges. Form a pocket and seal the edges by pressing down with a fork. Brush with egg and bake at 200°C for 10-15 minutes.
Tip
- The quark-butter dough in this recipe is also very suitable as a base for pies and can also be used to make Finnish Christmas pastries "Joulutortut".
A giant success for us!
This recipe made an easy to bake and tasty pastry dough. I recommend you to try it!
With this recipe I have baked different kinds of pasties. Good recipe, easy dough to bake.
I tried to make a dairy-free version, but it turned out completely wrong.
Hi Katri,
I'm sorry to hear that the dairy-free version didn't work out! The texture of the dough relies on both butter and milk curd, so substituting them can significantly alter the dough's moisture content and consistency. This recipe has not been tested with dairy-free products.
I tried this recipe for the first time today, and they turned out delicious. Rolling out the dough took some getting used to; it’s best to let the dough rest in the fridge for a while so it doesn’t crumble on the baking surface. I used only rice flour while rolling it out, and it worked well.
Please use the word "evaluation"; "criticism" sounds like a negative word.
Can the dough still be baked even after it has been in the refrigerator for several hours?
And how can you get a crispy surface—by baking it longer or at a higher temperature?
Hi Tanja,
You can bake the dough even after it has been in the refrigerator for several hours. To get a crispier crust, I would recommend using a slightly higher baking temperature rather than baking it for a significantly longer time. 😊