I’ve had Genius gluten free ready-to-roll puff pastry lurking in my freezer for a while so I decided to finally make use of it today! And wow, I’m very impressed with the result. It was very easy to roll and the result is so nice and flaky, as it should be! None of that dry, hard, thick texture that some gluten free products can have. I will definitely buy this again. I’m thinking croissants next time!
- 1 whole head of broccoli
- 1 onion
- 100g mature cheddar cheese
- 1 tbsp butter
- Black pepper
- Dijon mustard
- 1 egg (beaten, to brush the pastries)
- Split the broccoli in smaller pieces, boil until it’s fully cooked/completely softened up and drain in a colander.
- Melt the butter in a non stick frying pan on medium heat and fry the onions. Add the broccoli and cheese and mash it all together. Cook until the cheese has melted, add black pepper and let it cool down before making the pastries.
- Roll the pastry (5 x 5 inches squares and about 3mm thin). I rolled mine on parchment paper, dusted with a good amount of flour (Doves Farm gluten free plain flour). I also kept covering my wooden rolling pin with flour to stop the pastry from sticking to it. Cut the block of pastry in at least 6 smaller cubes. I found it much easier to roll small amounts at the time. Also don’t let the pastry sit outside of the fridge for too long before rolling it as it will get much stickier.
- Make the pastries. Spread dijon mustard on each pastry square, avoiding the edges. Add the broccoli mixture in the centre (not too much or the pastry might split). Fold in half in the shape of a triangle and pinch the edges together gently to close the pastry. If you’re a perfectionist, you can then trim the edges with a knife so it’s nice and straight.
- Beat an egg and spread it over the pastries with a brush (or your fingers).
- I cooked mine for about 18 mins on the top shelf at 200C (392F). But keep checking as it may take more or less time for you depending on your oven.