I’ve tried a lot of different pastries, from making my own, to a variety of frozen brands – and they all end up tasting disgusting. So when I came across the gluten-free roll out pastry (that you keep in the fridge, no thawing needed – how handy!), I thought I’d give it a whirl. I found a recipe for cheesy potato and leek pie on BBC Good Food, and adapted it slightly. By the way Silly Yak pastry is by far the nicest tasting gluten-free version I’ve ever had! I’d highly recommend it!
- 3 leeks, sliced
- 1 large baking potato, cut into bite-sized chunks
- Pinch of dried rosemary
- 1 large handful of grated cheddar
- 1 400g packet of gluten-free pastry
- Knob of butter
- Put the leeks, butter and herbs in a pan, cover and cook over a low heat until very soft, stirring occasionally.
- While the leeks are cooking, put the potatoes in a pan and bring to the boil and simmer for 4-5 mins until just cooked. Drain the potatoes and stir into the cooked leeks. Leave to cool, stir in the cheese and season with plenty of pepper and salt.
- Heat oven to 200C/fan 180C/gas 6.
- The Silly Yak pastry already comes in two sections. TIP for rolling out any gluten-free pastry – roll between two sheets of baking parchment; this stops the pastry sticking to your rolling pin. Roll one of the pieces to the size of a dinner plate, keep on the bottom sheet of baking parchment and roll the remaining pastry and any trimmings to a round about 5cm bigger than the first.
- Pile the filling into the middle of the round on the baking sheet, leaving a 4cm border. Brush the border with the beaten egg, then drape over the larger piece of pastry. Trim the edges to neaten, then press the sides together with your thumb. Brush the tart all over with egg. Bake for 35-40 mins until golden.