A slight variation on my Thai Flavoured Pork Rissoles, created for a kids Halloween event. See notes below for Gluten Free Option.
Category:
Barbeque, BBQ, Light Lunch, Light Main
Style:
Aisan
Keyword:
Pork, Pumpkin
Quantity: 24 rissoles (patties)
Author: sbaskitchen
-
1
kg
pork mince
-
500
g
pumpkin,
grated
-
2
onions,
finely chopped
-
2
french shallots,
finely chopped
-
1
egg
-
2
cloves
garlic,
crushed, or finely chopped)
-
2
tbs
fish sauce
-
2
tbs
soy sauce
-
2
tbs
chilli sauce
-
½
cup
dry bread crumbs
-
A handful of coriander leaves,
finely chopped
-
3
cm
piece fresh ginger,
finely grated or chopped
-
Zest of 1 lime
-
3
Kaffir lime leaves,
finely chopped
-
1
tsp
sea salt flakes
-
½
tsp
coarse ground black pepper
-
Place all the ingredients in a bowl.
-
Using clean hands, mix until well combined.
-
Take approximately ½ cup of the mixture and roll into a ball, then flatten slightly.
-
Heat the BBQ to medium heat.
-
Cook rissoles for 3–4 minutes each side, until golden brown and cooked through.
- Alternatively you could heat a little oil in frying pan and cook 3–4 minutes each side, until golden brown and cooked through.
- Gluten Free Option
- Use gluten free breadcrumbs
- Ensure that the sauces used are gluten free.
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With many thanks and kindness,
Julie.
This pastry is so versatile. Use it to make pies, pasties, rolls, scrolls, quiches and tarts. It is the pastry used to make the savoury pastries during my catering days, and was always so very popular. It’s easy to make, freezes well, and re-heats well. For notes and tips, please see notes below.
I have been making this pastry for many, many years, it was integral to my baked savoury pies and tarts during my catering years. It works well for pies, open and covered tarts, quiches and rolls (sausage rolls, etc), and it freezes well, so I make up a few batches and freeze ready for another day.
Category:
Baking, Basics, Pastry
Style:
Gluten Free
Keyword:
Pies, Savoury Pastry, Tarts
Quantity: 1 tart
Author: sbaskitchen
-
260
g
potatoes
(you will need 190g potatoes, peeled, boiled, mashed and chilled)
-
150
g
rice flour
*
-
90
g
butter,
chopped
-
35
g
cornflour
*
-
10
g
Parmesan cheese,
finely grated
-
1
tsp
sea salt flakes
-
¾
tsp
xanthan gum
-
½
tsp
baking powder
*
-
Combine all ingredients in the bowl of a food processor, and blitzing until they begin to come together.
-
Turn the dough onto a lightly floured surface and knead until it comes together in a ball.
-
Flatten the dough into a disc.
-
Wrap in plastic wrap or place into a lidded container and chill in the refrigerator for 30 minutes.
Rice Flour:
When purchasing rice flour, try to avoid those that have not been finely milled. My preferred rice flour is from Thailand, it is inexpensive, and readily available from most Asian grocery stores. You are looking for a similar texture to cornflour.
Cornflour:
Make sure the cornflour is gluten free, surprisingly, not all cornflour is gluten free!
Baking Powder:
Similarly, always check the label on your baking powder to ensure that it is gluten free.
Potatoes:
I like to use sebago potatoes if available, otherwise a good all-rounder should work well.
Cheese:
While I like to use a locally produced, well flavoured dry cheddar, (Maffra Cloth Ashed Cheddar) I have stipulated Parmesan in the recipe as it is more universally recognized and known and it works nicely.
To make by hand:
Sift the flours into a large bowl and, using your hands, mix in the other ingredients until they begin to come together. Proceed from step 2.
Thermomix:
Mix all ingredients on speed 6 for approximately 20 seconds before turning out onto a lightly floured work surface and kneading.
Rolling Out:
I find it easiest to roll the pastry between two sheets of plastic wrap, lifting the top layer every now and then to free up the pastry .
Blind Baking:
If blind baking, line the uncooked pastry case with baking paper and weigh down with dry beans, rice or ceramic pastry beans and bake for 20 minutes in pre-heated oven at 170˚C (fan).
Reheating:
Reheat, covered in oven, 150˚C (fan).
Can be microwaved.
Last Updated:
16 September 2025
If you have a moment, I would love to hear your thoughts on what you see on
this page – just pop a note in the comments box below.
With many thanks and kindness,
Julie.
The nights are getting colder, the frosts are beginning and now the summer produce that just didn’t want to shut down, is doing so! While I’ll be sad to see the end of the zucchinis, beans, basil and even tomatoes, I must admit, I’ve been waiting in the wings to prepare the soil for more plantings…
I’d been wanting to bring in the last of the basil for pesto, and it having survived the first frost, didn’t wait any longer. After the icy beginning to a frosty day, the sun shone brightly, so it was perfect for grabbing the snips, a large basket, and heading down to the patch! I worked from one planting to the next, and when I’d finished, I couldn’t help but take a pic of the loaded basket sitting in the sunshine.
The last of the basil for the season.
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If you have a moment, I would love to hear your thoughts
on what you see on this page –
just pop a note in the comments box below.
With many thanks and kindness,
Julie.
If you’re looking for recipes, and other bits and pieces for, or about, a specific vegetable, just click on the relevant image, or caption below – hopefully there maybe a little inspiration for you.
If you have a moment, I would love to hear your thoughts
on what you see on this page –
just pop a note in the comments box below.
With many thanks and kindness,
Julie.
