It’s the final of The Great British Bake Off tonight and as always I thought I would bake along.
Today though I decided not to try and recreate any of the final bakes, instead I bow down to their greater skills and knowledge. Instead I thought I would have a go at gluten free pasties as these would also make a great addition to a picnic, similar to the Picnic pie the finalists will be baking tonight.
Best wishes to Frances, Ruby and Kimberley, may the best Baker win!
I wish I was as talented as these very clever ladies. But think all of us can give baking a go and produce some delicious bakes
Sweet potato and butternut squash Pasties-
350g gluten free plain flour I used Doves farm
small diced sweet potato and butternut squash
grated cheese- I used cheddar and red leicester
fresh chopped herbs- I used parsley, thyme and mint
salt and pepper
spinach washed, chopped
Firstly make short crust pastry
rub chopped butter into the flour and add water to bring together to a ball.
wrap in cling film
chill in the fridge for 1/2hr
remove and unwrap
cut in half and place one half on to sheet on cling film and cover with another layer
roll out , not to thin or it will be difficult to handle.
take off top layer of film and use small pudding bowl to cut out a circle for pasty. I only managed to cut one out but had plenty of leftover pastry to make a further pasty later.
Chop sweet potatoes and butternut squash into tiny cubes add herbs, cheese and spinach and plenty of seasoning.
take a handful of filling and put on circle of pastry,
egg wash all the edges and fold over the pastry using the cling film so as not to damaged the pastry
repeat with rest of pastry, and finally use the leftovers to make a third pasty.
Egg wash all pasties so that they go a lovely golden brown
Pop in a pre heated oven at 220oc for 10 mins then lower heat to 180oc for a further 25mins
The pasties should be lovely and golden brown
Enjoy warm or take on a picnic