Holiday sweet and savory pastries; gluten free and dairy free

Holiday sweet and savory pastries; gluten free and dairy free

by Hannah K.
(Boulder,CO,USA)

Ingredients

Dough:
3 cups of gluten-free flour blend
1 to 1 1/2 sticks of goat butter
8 tablespoons of cold water
1 tsp salt
1 tsp sugar( brown or white )
1 1/2 tsp baking powder

Savory filling:
One to 1 1/2 plain sausages diced
1/4 cup green onions diced
Pinch of salt
Pinch of pepper
2 tsp dried chopped Oregano
2 tsp dried or fresh chopped basil
1/4 to 1/8 a cup of shredded goat cheese
Sweet filling:
1/2 to 1 cup frozen blueberries
1 Tbsp of lemon juice
1/4 a cup of brown sugar ( if you don't like it as sweet you can add less


Directions

Dough:
-Preheat oven to 400f
-Combine all the dry dough Ingredients together in a medium bowl
-Cut off small chunks of the goat butter into the bowl with the drying gradients
-With your hands or a stand mixer combine together until crumbly and butter is not blended but in smaller pieces

-Add tablespoons of cold water until Dough starts to come together
-Once done form a disk and place it in plastic wrap and refrigerate for 20-30 minutes ( you always can refrigerate it longer)

sweet filling :
-Pour berries into Small bowl and mix in and sugar and lemon juice
-let sit before filling to let berries to defrost a little

For savory filling:
-Combine sausage and onions in a small bowl and
season with salt pepper oregano and basil
-Prepare cheese

Once dough is done refrigerating;
place flour on surface and roll out dough to about a 1/2 thick
- cut out 5 inch ( sizes may very depends on how big you want the pastries to be) circles with bowl / cookie cutter

Place spoonful of filling ( and sprinkle with cheese for savory) in the center of the dough and fold over to create a crescent moon shape
Crimp edges with either a fork or hands continue this process until you used all dough ( you may need to re roll it sometimes to make more circles)

Place on a greased baking sheet and cover with optional egg wash( to do beat 1 egg and brush over tops) and bake for 15-20 minutes or until tops are golden brown

Let cool for 5 minutes than enjoy

* if you chose not to do the egg wash than your pastries may look a little pale that is fine just make sure the tops are crispy before taking them out of the oven

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