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Onion Cheddar Cheese Fresh Thyme Gluten free all purpose flour Butter Egg Water Garlic Bouillon Black Pepper & Salt Oil Cold Water Leek Carrot Rutabaga Dijon Mustard
Set Oven to 350°F Make your pie dough: place the gluten free all purpose flour, egg, water, and unsalted butter. Pulse until the butter is the size of peas.. The pie crust will come together when it forms a ball in the food processor. Take two pieces of parchment paper: and place the pie dough between them. Roll it out using a rolling pin. Another method is using a tortilla press. Set the circular pieces of dough aside on the lined baking sheet while you prep your filling.
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To make your filling: Cut up the potatoes. and rutabaga. Place them in a pot and fill it with water. Salt your water, it will help add flavor to the food. Boil until soft.
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In the meantime, 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. Set Aside.
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Sauté the carrot and leek: in the mustard with a teaspoon of oil. Once soft, add to the onions. Then add the boiled potatoes allow it to start to come together to form a sort of mash.
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Add the thyme: add the 2 tablespoons of fresh time, and continue to stir. Begin to season with garlic bouillon, salt, and pepper (do one pinch of salt at a time). Stir to make sure it is incorporated. Once you feel the flavor is balanced, add the 1 cup of cheddar cheese. Once the filling has come together, set it aside so it can cool until the point where it is lukewarm. You can transfer it to a large mixing bowl or keep it in the pan that you cooked it in.
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Putting them together: Heat your oven to 350°F. This recipe can make 8-9 small pasties or if you wish to make large pasties, it will likely make 3 or 4.
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Fold over and crimp. Brush with egg wash, slit the top, and bake.
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