Sunday, October 16, 2011

Gluten Free Mushroom Pastry

Gluten Free Mushroom Pastry
My daughter has been on me about making my mushroom purses for her. I have been making these for several years, but not since her diagnosis. Simply because I have not found a gluten free phyllo dough anywhere. Sigh. Another thing I need to make up. I am sure with all the growth in the gluten free products that someone will come up with one soon and it will cost a fortune. But in the meantime, I am learning how to make my own.  

They won't be exactly the same, but I am going for a flaky texture. I simply don't have a machine that will press the dough into papers. So I am going as thin as I can and seeing what magic can happen.

I had to change the purses to pastry. Because it would have taken forever to lift them into a purse form. Using a ravioli stamp I easly stamped them into pastry.
They were yummy. I am going to start getting leeks more often. Here is what I used:


3/4 cups all purpose gluten free flour  ( I used King Arthur)
1/4 cup brown rice flour (I used King Arthur)
teaspoons guar gum( if all purpose flour doesn 't contain thickener then it is 4 teaspoons)
1 egg
1/2 cup milk
1/2 cup butter
1 teaspoon agave nectar
Sift together rice flour, gf all purpose flour and guar gum.
Make a well in dry ingredients large enough to hold the liquids.

Lightly beat egg with 1/2 C milk, butter and honey.


Pour this into well in dry ingredients.
Mix everything together until you have a soft dough.


Wrap dough in plastic wrap until ready to use. Store in refrigerator if not using immediately.
I immediately got to work and rolled it out. Gluten free dough is sticky. So I placed plastic wrap down first and lightly dusted it with some rice flour. I seperated it into 3 balls.
I dusted the balls with flour and then covered with plastic wrap and rolled them out as flat as I possibly could go.

I then cut off the edges and used the trimmed dough to make more rolls.

I then used a pizza cutter to cut the pastry into rectangles within the rectangles.


Now you can peel the pastry one at a time and 
either store in the fridge with parchment in between, or you can use it right away.
I immediately made the mushroom filling.

Mushroom pastry
4 Leeks, washed thoroughly
4 tablespoons olive oil
1 1/2 lbs of mushrooms button mushrooms.
fontina cheese
1-2 tablespoons of fresh crushed thyme leaves
Salt and Pepper to taste
3/4 cup pinot gris
GF pastry dough
1 Stick unsalted butter melted
Long stemmed chives

Preheat oven to 400 degrees
To prepare leeks, cut away the blue/green leaves on top and trim the base. Peel away the first layer.

Slice the leeks in 1/4" rings from top to bottom. Push through each sliced ring and

drop into a colander and then rinse with cold running water. Place the colander in a bowl and fill with cold water. Let stand so sand/grit falls to bottom. Lift colander out of water, throw out sandy water, rinse leeks again in cold running water.
I do this process three times. Lastly, shake away any water and set aside to dry for a few minutes. I promise you need to wash them this many times.

2. Saute leeks over medium heat in 2 tablespoons of olive oil until soft, about 5 minutes.
Do not brown. Remove from skillet and place in a large bowl3. Remove stems from mushrooms and chop. Add 4 more tablespoons of olive oil to skillet. When hot, add of the mushrooms to cover the bottom of the pan. Saute over medium high heat about 5 minutes until mushrooms are soft.

Return leeks to the skillet with the mushrooms. Add thyme, salt, pepper and wine.
 Cook over high heat, stirring until all liquid is reduced to a syrupy consistency. Set aside.

 Lay out a sheet of dough and brush it sparingly with melted butter.
Place 1/3 cup of the leek/mushroom mixture in the center of the rectangle. Top this with 1 tablespoon of fontina.

Fold the centers of the sides inward to prevent the mixture from spilling out. Cover with another pastry slice and press with a ravioli stamp.

Repeat with rest of mixture and sheets of phyllo pastry.

9. Place pastry on a baking sheet or stone covered in parchment or a silpat. 
10.. Bake for approximately 15 minutes until golden brown. Remove from oven. Sprinke fresh chives on top.


Crispy on the outside. Yummy and gooey on the inside. Yum.
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