Prep time: 10 minutes
Cooking time: 50 minutes
Total time: 1 hour
Ingredients
For 195g of pastry mix, use the following quantities:
SWEET
- 62g sugar
- 107g chilled, diced, salted butter (Use dairy free fat to make dairy free)
- 56g egg (approx 1 medium egg)
SAVOURY
- 107g chilled, diced, salted butter (Use dairy free fat to make dairy free)
- 56g egg (approx 1 medium egg)
- 20g water
- Pinch of salt
By Mixer: Claire likes to use her Kenwood with a dough hook. Sally prefers her food processor and metal blade
- place all ingredients in the bowl, turn on mixer and wait until the mixture comes together away from the sides of the bowl.
- Empty pastry onto a lightly floured surface you my need to work a little to stop any stickiness
- Then its ready to use as desired.
Method By Hand
- Rub fat and dry ingredients through fingertips until breadcrumbs formed.
- Bring together with liquids. The mix should become wet and sticky - keep mixing together until the liquids are completely mixed through. It should not feel wet and sticky by this point.
- Sprinkle gluten free flour onto surface and roll pastry to desired shape and thickness. (we like to use potato flour for this, as you can get the pastry smooth and as thin as you like , cornflour would work too.) Be sparing with the sprinkling though ,as being too liberal can result in the pastry becoming brittle and hard to handle.
- Transfer to a baking tin fill with baking beans and place in the oven at 140C for 40-60 minutes depending on thickness of pastry. It should be golden and firm when removing from the oven.
- We have successfully filled uncooked pastry with our filling , but prefer to blind bake first after all who likes a soggy bottom?
If using a machine, add all ingredients and blend until pastry comes together to form dough.
When you're ready to roll...follow these simple steps!