When the days are short and the kettle’s working overtime, few things feel better than a pie in the oven. And if you’ve got good pastry to start with, you’re already halfway there!!
Our gluten-free pastry blocks are the same pastry we use in our own bakes - just ready for you to roll, fill and make your own.
Whether you lean sweet, savoury or fully plant-based, here are three winter recipes to get you started. One for each pastry block.
Simple. Comforting. No compromise!
Made with our Sweet Gluten-Free Pastry Block
A classic cold-weather pudding. Soft, jammy fruit under a golden lid. Best served warm with custard or cream.
You’ll need:
- 1 Sweet Pastry Block
- 500g mixed winter berries or chopped apples and pears
- 150g caster sugar
- 1 tbsp cornflour
- 1 tsp cinnamon
- 1 tbsp lemon juice
- 1 beaten egg (or milk) for glazing
Method:
1. Preheat oven to 180°C (160°C fan).
2. Toss fruit with sugar, cornflour, cinnamon and lemon juice.
3. Roll out two-thirds of the pastry and line a pie dish.
4. Spoon in the fruit filling.
5. Roll remaining pastry for the lid, press edges to seal, and cut a small steam hole.
6. Brush with egg wash.
7. Bake for 35 to 40 minutes until golden and bubbling.
Let it rest for 10 minutes before serving - the filling will thicken as it cools!
Made with our Rich Shortcrust Pastry Block
Proper pub-style comfort food. Simple, savoury, and very satisfying.
You’ll need:
- 1 Rich Shortcrust Pastry Block
- 500g beef mince
- 1 large onion, finely chopped
- 1 clove garlic, crushed
- 1 tbsp tomato purée
- 300ml beef stock
- 1 tsp Worcestershire sauce
- Salt and pepper
- 1 beaten egg for glazing
Method:
1. Preheat oven to 190°C (170°C fan).
2. Fry the onion until soft. Add garlic and mince, cook until browned.
3. Stir in tomato purée, stock and Worcestershire sauce.
4. Simmer for 15 minutes until thickened. Season to taste.
5. Roll out pastry to line a pie dish. Fill with cooled mince mixture.
6. Add pastry lid, seal edges, cut a steam hole and brush with egg.
7. Bake for 30 to 35 minutes until golden.
Serve with mash. Because that’s the rule.
Made with our Vegan Pastry Block
Fragrant, colourful and completely plant-based. A pie that brings warmth from the inside out. (A bit like our Ruby Murray Curry Pasty!)
You’ll need:
- 1 Vegan Pastry Block
- 1 tbsp oil
- 1 onion, chopped
- 1 carrot, diced
- 1 sweet potato, diced
- 100g chickpeas (drained)
- 2 tsp mild curry powder
- 1 tbsp tomato purée
- 200ml vegetable stock
- 1 tbsp cornflour mixed with 2 tbsp water
- Plant milk for glazing
Method:
1. Preheat oven to 190°C (170°C fan).
2. Fry onion in oil until soft. Add carrot and sweet potato and cook for 5 minutes.
3. Stir in curry powder and tomato purée.
4. Add stock and chickpeas. Simmer until vegetables are tender.
5. Stir in cornflour mixture to thicken. Cool slightly.
6. Line a pie dish with pastry, fill, add lid, seal edges and brush with plant milk.
7. Bake for 30 to 35 minutes until crisp and golden.
Let it stand for 10 minutes before serving.
Whether you’re recreating a classic or experimenting with your own flavours, good pastry makes all the difference.
Our pastry blocks are available in sweet, rich shortcrust and vegan - ready whenever the oven is calling.
Cold days. Warm pies. Job done! And if you don't feel like baking, you can order a range of gluten free pies here!
