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Rutabega Potato Onion Cheddar Cheese Fresh Thyme Vegetable Boullion Gluten free flour Butter Egg Water Garlic Salt Black Pepper Oil
Peel the rutabagas and then cut it up into small pieces. Rutabaga takes some time to soften while it is boiled, so, the smaller the pieces, the easier it will be. Proceed to then cut up the potatoes. Place them both in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until the components are all soft.
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slice your onions:You can keep them longer (as if making caramelized onions) or dice them to ensure that each pasty will have plenty of onion. On medium heat, heat around 2-3 tablespoons of canola oil in a pan, and place the onions in. Allow them to turn golden brown. Add the boiled potatoes and rutabaga and allow it to start to come together to form a sort of mash. Begin to season with garlic salt, pepper, and 1 tablespoon of vegetable bouillon. Stir to make sure it is incorporated.
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scoop in the filling. Place it in the center of the dough in a line going across. Fold the dough over, and crimp the dough along the edges. Do this until all of the filling and dough is gone.
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scoop in the filling. Place it in the center of the dough in a line going across. Fold the dough over, and crimp the dough along the edges. Do this until all of the filling and dough is gone.
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Once your pasties are assembled: on baking sheets lined with parchment paper, place the pasties onto them. Slit holes onto the top of each gluten free pasty to ensure that air can properly escape while baking.
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Now, take a beaten egg and brush the egg mixture onto the top of each pasty. Place in the oven and bake for 30 minutes or until golden brown. When removed from the oven, allow them to sit for a few minutes. You do not want to burn your tongue when you bite into them.
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Enjoy!
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