10th July 2014
A very good substitute for normal shortcrust pastry. This gluten-free version is thin and crisp and can be used in sweet and savoury dishes, such as Apple Crumble and Quiche Lorraine.
- 225g gluten-free, plain flour
- 110g cold butter, diced
- A generous pinch of salt
- 1 large, free-range egg, beaten
- 1 - 3 tablespoons of ice cold water
- 1 beaten egg for egg-washing the pastry ~ this helps to seal the pastry and prevent it from losing its crispness
- Put the flour and salt in a large mixing bowl.
- Add the butter and rub with your fingertips until the mixture has a breadcrumb-like texture.
- Add the beaten egg.
- Slowly add the water ~ you need just enough to bring the mixture into a ball.
- You can roll out the pastry immediately or you can leave it to rest for 30 minutes in the fridge.
- Roll out to between 3mm and 5mm thickness and lift into a tart tin.
- Line with baking paper and beans and bake blind in an oven pre-heated to 250°C for about 6 minutes.
- Remove the baking paper and beans, egg-wash and return to the oven for no longer than 2 - 3 minutes, otherwise the pastry will puff up.
- Remove from the oven, lower the temperature, and fill the pastry with your chosen filling.
- You can add a tablespoon of chopped, fresh herbs to the flour for savoury fillings, such as a Quiche Lorraine.
- You can use a small pinch of salt and 4 tablespoons of caster sugar for sweet fillings, such as an Apple Crumble.
- Preparation: Approximately 15 minutes + chilling time
- Cooking: Approximately 8 minutes
- Allergens: Egg