Ingredients


For the pastry

500g/1lb 1oz gluten free bread flour

120g/4oz vegetable shortening or suet

1 tsp salt

25g/1oz lactose free butter

175ml/6fl oz cold water

1 free-range egg, beaten with a little salt (for glazing)

For the filling

1 tbsp oil

1 tbsp garlic infused oil

½ tsp dried oregano

400g can plum tomatoes, drained and crushed

1 tbsp tomato purée

250g grated mozzarella

160g pack stuffed green olives, halved

1 egg, beaten


Serves - 4


Method


Tip the gluten free flour into the bowl and add the shortening, a pinch of salt, the lactose free butter and all of the water.

Use a spoon to gently combine the ingredients. Then use your hands to crush everything together, bringing the ingredients together as a fairly dry dough.

Turn out the dough onto a clean work surface (there’s no need to put gluten free flour or oil onto the surface because it’s a tight rather than sticky dough).

Knead the dough to combine the ingredients properly. The dough will start to become smooth as the shortening breaks down.

If the dough feels grainy, keep working it until it’s smooth and glossy. Don’t be afraid to be rough – you’ll need to use lots of pressure and work the dough vigorously to get the best results.

When the dough is smooth, cover it in saran wrap and put it in the fridge.   

Heat oven to 200C/180C fan/ gas 6. Heat the oil in a saucepan, add the garlic infused oil and oregano, and cook for 1 min until fragrant. Stir in the tomatoes and tomato purée, and cook over a high heat for about 5 mins until thickened.

Unwrap the pastry then roll the pastry into two sheets. Cut each sheet into quarters, and arrange on two baking trays. Spread a little of the tomato sauce over half of each quarter, keeping a border about 0.5cm around the edge.

Top with the cheese, followed by the olives (this keeps the cheese from sticking to the top of the pastry as it melts).

Brush the edges with egg and fold over the uncovered half of the pastry, pressing down the edges with a fork to seal. If you have time, leave the pockets in the fridge for at least 15 mins to firm up.

Before baking, make a hole in the top of the pockets and brush with a little more egg. Bake for 20 mins or until golden.


Recipe adapted from: Good Food

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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Pizza pockets

Tip:


Gluten free pastry lacks elasticity and can be tricky to work with.  

We recommend rolling the pastry out on grease proof paper, as it makes it easier to move and work with.