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Savoury Pastry

Wheat and Gluten free.

Customer Rating:
4.0 (2 votes)

Posted by: Rhona
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

0

Courses etc.

Baking Savoury

You will need

IngredientAdd
75g maizemeal flour More products
75g rice flour More products
75g potato flour, plus extra for dusting

Awaiting stock

 		More products
1 heaped tsp xanthan gum 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.

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