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Savoury Pastry

Name: Savoury Pastry
Total time: 45 min
Yield: 0
Cuisine: British
Ingredients: 75g maizemeal flour; 75g rice flour; 75g potato flour, plus extra for dusting; 1 heaped tsp xanthan gum; pinch of salt; 150g butter; 1 free range egg mixed with 2 tbsp cold water

Wheat and Gluten free.

Customer Rating:
4.0

(2 votes)

Posted by: Rhona
On: 26/02/2009

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Baking Savoury

You will need

Ingredient	Add
75g maizemeal flour		More products
75g rice flour
75g potato flour, plus extra for dusting
1 heaped tsp xanthan gum	Available only in our Edinburgh shops	More products
pinch of salt		More products
150g butter	Available only in our Edinburgh shops	More products
1 free range egg mixed with 2 tbsp cold water	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well.
Cut the butter into cubes and gently rub into the flour mixture.
Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork.
Collect the pastry into a ball with your hands.
This way you can judge more accurately whether you need a few more drops of liquid.
It is tempting to add extra liquid at this stage but try not to, as it is easy to make the pastry too wet.
It is fine to have some liquid left over.
Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven.
On a very lightly rice-floured board gently knead the dough with the heel of your hand for a few mins to form a silky - smooth ball.
Flatten slightly wrap in clig film and refrigerate for about 30 mins.
This will make the pastry much less elastic and easier to roll.
When it has chilled enough roll it out, between 2 pieces of parchment paper if necessary to stop it sticking, and use as required.