Gluten Free Pastry for savoury Pies
Just because you are Gluten Free doesn’t mean you have to miss out on your favourite pie, tart or quiche.
Here is a Gluten Free pastry recipe that you can use for your savoury or sweet tastes.
Serves 12 or makes 2 pastry cases for a dish.
Ingredients: For Pastry case
2.5 cups gluten free plain flour + extra flour for rolling.
½ teaspoon salt
250 grams unsalted butter
1 teaspoon apple cider vinegar
1/3 cup cold water.
Baking paper cut to size.
Method:
1. Put flour, salt and butter in a food processor and pulse to combine. Pulse until combination looks like sticky breadcrumbs.
2. Now drizzle in combined water and apple cider vinegar whilst machine is pulsing, and dough starts to stick together. Once dough starts forming a ball around the blade turn off machine and turn out dough on a floured surface. Knead dough into a ball, it may be sticky so just sprinkle a little more flour until ball is smooth then wrap in plastic wrap and set aside in fridge for 30 minutes.
3. In the meantime, clear and clean your workspace in preparation for rolling dough.
4. Turn oven on, 220 degrees Celsius fan forced and spray a pie dish with an oil spray to prevent sticking, set aside.
5. On your clean surface, sprinkle some flour on your prepared sheet of baking paper. Then remove dough from fridge. Cut dough in half. One half of dough will be for one pie and the other you can freeze (just wrap back in plastic and pop in freezer), for another day or you can make two individual pies now. Then flour your rolling pin.
6. Place dough on the flour and start rolling it out into a circle shape. At this point the dough may become fragile so turn baking paper around and start rolling from opposite end. Until you reach desired shape. The trick is not to play with the dough too much as it may start to fall apart. If this happens roll back up in a ball and start again from step 6. Now transfer your pie dough to pie plate. You do this by picking up the baking paper and gently placing the dough (baking paper and all) into the pie dish.
7. Then position the dough and correct any spaces, (where the dough has not covered the sides) with your fingers, pressing the dough into the pie dish shape. As this dough is quite delicate, because it contains no gluten to hold it together, you will need to be a bit gentler. It may not be the perfect shape once complete, but you will be forgiven. Now prick your pastry with a fork, to allow air to escape.
8. Bake in oven at 220 degrees Celsius for 7 minutes, then pull out of the oven so that you can insert your desired filling.
Nutritional analysis per serve
Energy: 257 Cals/ kJ 1076
Protein: 0.6g
Fat: 17.4g
Saturated fat: 11.4g
Carbohydrate: 25g
Sugars: 0.2g
Fibre: 0.5g
Sodium: 19mg