Mum’s pasties

pasty, savoury

My mother used to make these wonderful little pasties called “Haschee Tascherln” (little bags of ground beef). They are served hot with salad on the side or make them smaller and serve with drinks.DSC_0200

For 8 bigger pasties you will need:

250g Quark

100g cold unsalted butter (alternatively use salted butter and leave out the extra salt)

250g gluten free white flour mixture (I used Doves Farm)

2tsp baking powder

1tsp sea salt

1 egg yolk for brushing

baking parchment

In a bowl mix the flour, the salt and baking powder.

Cut up the cold butter and add to the flour mixture as well as the Quark.

Mix by hand or with a food mixer. This will be very crumbly at first but just press the crumbs to form a ball. If the dough doesn’t seem to come together you can add a couple of tbsp of ice cold water. Wrap the dough in some cling film and leave to rest in the fridge for 30 minutes.

Roll the dough into a rectangle. I think it is easiest to do this between two sheets of baking parchment.

Fold over the left side of the rectangle into the middle. Then fold over the right side, then the top and the bottom until you have several layers.

Return the dough to the fridge. After 30 minutes roll out again and fold again. Then return to the fridge for a further 30 minutes. If you have time you can do this process several times as it makes the dough a bit fluffier. (I usually do the folding and resting four times)

While the dough is resting prepare the filling. You will need:

200g low fat ground beef

100g mushrooms

2 tbsp chopped parsley

1 small chopped shallot

1 chopped clove of garlic

1 tbsp low fat crème fraiche or thick low fat cream

1-2 tbsp olive oil

sea salt and pepper

frying pan

Fry the shallot and garlic in a pan for 30 seconds, then add the ground beef and fry for another 3-4 minutes until browned. Turn off the heat and mix in 1 tbsp low fat crème fraiche. Season with salt and pepper.

Puree the ground beef with a puree stick until it becomes smooth.

Fry the chopped mushrooms in a bit of olive oil. Add the mushrooms and the parsley to the beef mixture. Set the mixture aside and let it cool.

Roll out the dough on some baking parchment. Place the rolled out dough into the fridge and let it cool for another 10-15 minutes.

Cut out rounds (or squares). If you don’t have a cutter you can do this with the rim of a water glass.

Place about 1-2 tsp. of the filling in the middle of each round, fold over and pinch the edges. Brush the pasties with a bit of egg yolk, place them on a baking tray covered with baking parchment. Bake in the oven at 170C (fan) for approximately 23-28 minutes until golden.

Beetroot Cake

cake, dessert

Finally a recipe worked! Lately I’ve had a lot of experiments in the kitchen that ended up in the bin, set the kitchen on fire and caused a lot of frustration….needless to say stacks of pots and pans to wash and a kitchen to clean.

I am so happy this recipe worked out so well.DSC_0200

You will need

Best Brownies

cake, dairy free, dessert

For those of you who wonder why I haven’t posted in a while…..well, I had some major disasters in my kitchen. I wonder how I could ever think that writing a baking blog was easy.

To avoid another catastrophe I decided to do something foolproof.

I wouldn’t say this is a typical Austrian recipe but I actually got the original recipe from an Austrian friend who is a great baker.

I recommend eating them the day after you make them. They also freeze really well.DSC_0185

You will need

Guiltfree Apple Nut Fig Cake


This wonderful moist apple cake is full of goodness. It’s dairy free, grain free, and consists no refined sugar. It’s perfect for all of you who follow Paleo and I do believe you can have a piece and not feel guilty.

It’s probably a good idea to put the cake mixture into paper muffin cups as the cake crumbles quite a bit once cut. But don’t worry if you don’t…. as you can see I managed without.


The mixture will make about 8 -10 muffins depending on size. If you use a cake tin you should line it with baking parchment.

Mini Christmas Stollen

Christmas biscuits, Christmas cookies

Honestly I never thought that making Stollen could be so easy. You just have to be a bit patient, as they need to rest for 24 hours before eating them.

I know…..what a bore!

If you don’t like raisins you could also just use chopped dried apricots.


For approximately 35 Mini Stollen you will need: