Picnic Roll

Vegetarian, Dairy

Makes two rolls

This recipe uses my chickpea and rice bread /pastry cross. Its also good for individual pasties. One friend compares it to a savoury vegetarian suet roll - as it is cooked by a steaming process even though in the oven. Jane is not Jewish but a Coeliac and Suet Pastry fan - she misses them

Dough

125g (4 oz) softened butter or margarine

2 Tbsp runny honey

2 large eggs

225g (8oz) rice flour and 100g (4 oz) gram flour

1 Tsp baking powder

½ Tsp bicarbonate of soda.

40-50ml warm water

The easiest way to make this dough is in food processor by slinging it all in and pulsing until it forms a ball. If you don’t have a processor then mix butter, sugar, honey and eggs then add flour and risers. You can do this by hand or in an electric mixer with a dough hook. The resulting sticky dough needs refrigerating for at least half an hour before rolling out.

Filling

Fresh spinach or rocket leaves, slices of feta cheese, raisins and poppy seed

Or thin long slices of courgette or aubergine (use a potato peeler to create these) cheese and basil

Or chopped sun-dried tomato, mozzarella and oregano

Or........mushrooms or.... Whatever you wish.

Assembly

Roll out dough, not too thin (about ½cm - ¼inch) between cling film (saran wrap), to form a rectangle about 20 x 50cm 8 x 15 inches. Place some filling in the centre and fold edges above the filling and pinch together, place on a piece of aluminium foil and wrap round then roll back and forth to seal the pastry as well as you can.

Bake for 20 minutes within this foil in preheated oven 180C or 160C (fan) / 325 F or Gas 4-5, Moderate-Moderately hot. The pastry actually steams and roasts.

Gluten Free Picnic Roll - Vegetarian Suet Style Pastry