Shortcrust Pastry Recipe

Pastry

Download this recipe in Adobe PDF format

of 6 vote(s).

Shortcrust Pastry - Glutafin gluten free recipes

Add a comment on Shortcrust Pastry

Pastry made with gluten-free mix defies all the rules for standard pastry making. Once made it is important to knead the mix thoroughly for 2 minutes before use. This helps to stop the pastry from being crumbly and breaking up on rolling. You will be impressed by the finished light and flaky cooked results. Use for quiches, pies and tarts. It is not necessary to blind bake (cook without the filling) the pastry

You will need:

225g/8oz

Preparation time:

20 minutes

Cooking time:

25 minutes

Oven temperature: 200 C / Gas mark 6

Makes:

Ingredients

225g/8oz Glutafin Select Multipurpose White Mix
110g/4oz Butter at room temperature
1 Medium egg
1 x 15ml tbsp Cold water

Method

1.Prepare pastry. Place half the weighed White Mix in a mixing bowl. Add the butter, egg and water and mix to a smooth paste with a fork. Add remaining Mix and work together with the fork and then by hand.
2.Transfer to a surface dusted with Mix and knead for a full 2 minutes until smooth adding more mix if necessary to prevent the pastry from sticking.
3.Roll out and use as required.

Tip
Using butter and free range/organic eggs help give the pastry a lovely colour and flavour.

The pastry freezes very well. Wrap in a sealed bag and freeze for up to a month. Defrost at room temperature for 2 hours before rolling out.

Tips
For a Rich Shortcrust Pastry replace half the water with 1 medium beaten egg, and replace the fat with butter.For sweet pastry add the grated rind of 1 lemon and 25g/1oz of caster sugar to the mix. If you find the mix breaks up on rolling, try rolling out between 2 sheets of greaseproof paper. Use the lower sheet to lift the pastry into the container.

Storage
Wrap the prepared pastry in a polythene bag, chill and use within 2 days.

Suitable for home freezing
Wrap prepared pastry in an airtight freezer bag and use within 3 months. Alternatively freeze unfilled, uncooked pastry cases in airtight freezer bags. When required, add the filling to the frozen pastry case and cook, adding an extra 5 minutes cooking time.