FOOD & ENTERTAINMENT Get cooking
Prawn and Turkey Pasty
Ian Senior of Keelings Fish Bar, Racecommon Road Barnsley cooks a festive gluten-free pasty
Serves 6 large pasties
Ingredients: Pastry
•450g Dove gluten-free plain flour
•2tsp gluten-free baking powder •1 tsp salt •130g unsalted butter •125ml cold water •1 egg yolk
•2 eggs whipped for the egg wash.
Filling
•150g turkey mince •150g raw tiger prawns, roughly chopped
•50g potato, finely diced •50g celeriac, finely diced •50g carrot, finely diced •50g swede, finely diced •25g shallots, finely diced •2 tbsp dill finely chopped
• Salt and freshly ground black pepper
Method:
1. To make the pastry, sieve all the dry ingredients into the bowl of a food mixer then, with the speed on the first setting, add the butter, slowly increasing the speed little by little until the mixture forms a crumb.
2. Whisk the egg yolk then add this with the water to the mixture until the pastry forms a ball. Wrap in cling film and refrigerate for a minimum of one hour.
3. Pre-heat the oven 180°c, gas 4.
4. For the filling, equally dice all the vegetables and place in a large bowl with the dill. Add the uncooked turkey and prawns, stirring until all the ingredients are well incorporated then season with salt and pepper.
5. Cut the pastry into six equal parts. Gently roll each section of pastry out on a well floured surface, using a tea plate to cut a circle shape. Place each one back into the refrigerator until it’s time to fill them.
6. Add an equal amount of the filling mixture onto one half of the circle, egg wash round the edge then fold in half, crimping the edge to seal the pasty. Make two small holes in the top to release the steam.
7. Repeat with each circle of pastry.
8. Lightly brush the six pasties with the egg wash the cook for 30 minutes. After 30 minutes, egg wash again then place back into the oven for a further five minutes.
Serve while still warm, we eat ours with olives, beetroot and pickles.
78
aroundtownmagazine.co.uk
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