Gluten Free Pastry

INGREDIENTS

  • 1 cup Water
  • 2 tspn Sea salt
  • 90g Unsalted butter
  • 150g Gluten free plain flour
  • 2 Free Range Eggs
  • 1/4 cup Gluten free flour
Print Recipe

  • Preheat oven to 200C

  • In a heavy based saucepan, combine the water, salt and butter.

  • Bring to a simmer, then add the flour and stir the mixture vigorously with a wooden spoon.

  • Lower the temperature and continue to cook for approximately 4 minutes or until the pastry comes away from the sides and is well combined. Remove from heat and allow to cool to room temperature.

  • Place the pastry into the bowl of an electric mixer with a paddle attachment.

  • Place the mixer on a medium speed. Slowly add half the whisked egg and mix for 1 minute. Add the remaining amount of egg and continue to mix for 2 minutes.

  • Dust your working bench with ¼ cup gluten free flour, then turn the pastry mixture out on top.

  • Knead for 4 minutes, or until dough is shiny and smooth. Try to incorporate as little flour as possible so the pastry does not begin to crumble.

  • Shape the pastry into a rectangle approximately 2cm thick, cover in baking paper or cling film and place into the fridge to rest for 15 minutes.

  • Remove the pastry from the fridge, then using a rolling pin, roll the pastry between two lightly greased pieces of baking paper.

  • Roll pastry out to 4mm thickness and carefully line tart tin. If blind baking for a tart, gently press the pastry into the edges and trim off the excess pastry 5mm above the top of the tin, this will allow for shrinkage.

  • Line the pastry with baking paper and fill with baking beads

  • You can also use rice, chick peas or lentils to fill the tart for blind baking

  • Place into the preheated oven and bake for 15 minutes, then remove the baking beads and baking paper and continue to bake for another 10 minutes. Remove and set aside to cool, ready for your filling.

  • This pastry browns beautifully, has a nice crispness and holds in moisture. Has a nice potato undertone which is very pleasant. Has a great shelf life, up to 5 days in fridge without going mouldy. You could also add 2 teaspoons of icing sugar and make a sweet pastry for fruit pies.

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