It's been a while since I made these... but since then I have perfected the recipe for shortcrust - although the old recipe still holds strong, omitting the ground almonds leaves you with a normal pastry that is much easier to handle, cuts with a cookie cutter and holds together better.
There is still an element of after rolling out and cutting, you may need to press into shape in the tin a little - but its very pliable - and, I understand, can't get overworked like wheat pastry does.
new improved wheat/gluten and dairy free shortcrust pastry
this recipe makes enough for several (8-9 mincepies/or 4 cornish pasties/or 4 larger individual pies - chestnut + gravy for instance/ or one medium size flan dish type pie)
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9oz of gluten-free flour
**3oz caster sugar** (SWEET PASTRY ONLY - OMIT FOR SAVOURY PASTRY)
6oz margarine (any will do, for dairy free use PURE or equivalent)
pinch of Xanthan gum - if available
1 egg yolk
2 tablespoons of rice milk (if not dairyfree you can use milk, or any milk substitute)
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1. Heat oven to 190/C (375F) Gas 5 (less if fan assisted)
2. Rub the flour *(plus sugar, if sweet pastry)* and margarine together between fingertips until it resembles breadcrumb texture. You can add a pinch of Xanthan gum if you have it - but not essential.
2. add the egg yolk and milk - you should be able to work the dough into a ball. use a little extra 'flour' if it is sticking on the outside.
3. on a floured board, flour up a rolling pin and roll to desired shape/thickness. If making pies with a top, split the dough so the bigger half makes up the base. Don't worry if it splits a little at this stage, you can 'fix' with your fingers once the pastry makes to the pie dish or tray!
4. Once you have made up the pies etc - the egg white can be used, or a little of the milk substitute to glaze the top before baking in oven.
5. Mince pies will take around 25mins - bigger pies, such as apple - may take longer, and you can either precook the apple, or turn the oven down towards the end.
Makes really nice soft but crumbly proper shortcrust taste - not hard and biscuity like some gluten-free alternatives!
hope this is helpful and not too vague - I seem to be losing the use of english!
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