When the sun’s shining and the days are long, there’s only one thing better than eating pie… and that’s baking it yourself!
Whether you're showing off at a garden gathering, fuelling a picnic, or just in the mood to get messy with the rolling pin, our gluten free pastry blocks are ready to roll into something beautiful!
It’s the ultimate summer activity:
Easy
Creative
Delicious
🎉 And most importantly… totally gluten free!
Here’s what you can whip up with our trio of pastry pals – including both savoury and sweet filling ideas to try.
We've included the full recipes for our sweet pie and pasty ideas - let us know on social media if you have any other ideas WE should bake ourselves...
This one’s your go-to savoury all-rounder. Golden finish and mega versatile.
Roast courgette, red onion, cherry toms, and red peppers
Toss with olive oil, garlic, and oregano
Crumble in feta or dairy-free alternative
Line a pie tin, fill, bake till golden
Mix black beans, kidney beans, chilli, sweetcorn and cheddar (or vegan cheese)
Spoon into rounds of pastry, crimp and bake
Bonus tip: Add jalapeños if you’re feeling fiery
Rich and buttery – ideal for comfort-food classics like pies, pasties, quiches and tarts!
Cook diced chicken in a creamy (GF!) white sauce
Season well
Fill into a pastry shell and top with another layer, crimp and bake!
Mashed potato, cheddar, and a swirl of Marmite
Honestly addictive. Thank us later.
Sweet, buttery and smooth – perfect for summer fruits and dessert bakes.
1 block of Ready to Roll Sweet Shortcrust Pastry
3 medium apples (peeled, cored, and thinly sliced)
100g mixed berries (fresh or frozen – raspberries, blueberries, blackberries)
2 tbsp brown sugar
½ tsp cinnamon (optional)
1 tsp cornflour (helps thicken)
1 egg or splash of milk (for glazing)
Extra sugar for sprinkling
Preheat oven to 180°C (fan) / 200°C.
In a bowl, gently mix together:
Apple slices
Berries
Brown sugar
Cinnamon
Cornflour
Roll out two-thirds of the pastry and line a 20cm pie dish or cake tin. Press it into the sides and trim the excess.
Spoon the fruit filling into the pastry base and spread it out evenly.
Roll out the remaining pastry for the lid. Place over the top and crimp edges to seal. Cut a little cross in the middle to let steam escape.
Brush with beaten egg or milk and sprinkle with sugar.
Bake for 35–40 minutes, or until golden brown and bubbling.
Cool for 10 minutes before slicing. Serve with custard, cream or a big scoop of vanilla ice cream!
Old-school fun - a quick, at-home, jammy version of our strawberry pasties!
1 block of Ready to Roll Sweet Shortcrust Pastry
150g raspberry jam (or strawberry, blackcurrant, whatever your kid likes!)
Icing sugar for dusting (optional)
Preheat oven to 180°C (fan) / 200°C.
Roll out the pastry on a floured (gluten free!) surface to about 3mm thick.
Use a round cutter (or glass) to cut out circles. Press into a cupcake/muffin tin to make little tart bases.
Spoon 1 tsp jam into each tart.
If you fancy, roll leftover pastry and cut out stars or hearts for the tops (optional).
Bake for 12–15 minutes, until lightly golden and jam is bubbling.
Cool slightly before removing. Dust with icing sugar once cooled.
📦 Makes approx. 12 mini tarts!!
We get it. It’s hot. The oven’s annoying. It's a lot of effort all-round...
That’s why we’ve also got a whole collection of ready-made summer cake slices to chuck on a plate and devour.
Here's a curated selection of them...
And a Farmhouse Fruit Cake you wont want to put down!
So… Roll it yourself, or cheat a little. Either way, summer’s never tasted better.
