short crust pastry

I finally managed to get a good recipe for this short crust pastry, that is very similar to the wheat equivalent. When you first take it out of the fridge and roll it, don’t panic if it gets all crumbly! it needs massaging for a bit and then it is good to go. It is a bit fiddly, so you need to get used to mould it with your fingers, but I think that is a fair enough price to pay, when you still want a crumbly short crust pastry.

PREPARATION TIME: 10 mins + 40 mins in fridge

COOKING TIME: 35 mins

INGREDIENTS for 700gr:

400gr gluten free plain flour

180gr butter or margarine (for dairy free version)

2 eggs, beaten or 2 flax eggs for vegan version (2 tablespoons of ground flaxseeds in 6 tablespoons of water)

1 teaspoon xanthan gum

1/4 teaspoon salt

  • prepare the flax eggs if you are doing the vegan version and set aside for 5 mins
  • melt either the butter or margarine under low heat, once melted set aside to cool down
  • once cooled, sift the flour, salt and xanthan gum together, mix with a spatula to blend the ingredients
  • add to the flour the beaten eggs/ flax eggs and the melted butter/margarine, mix well and form into a ball, then let it rest for 10-15 mins
  • put a large layer of cling film on working surface, place the dough on top and then cover with another layer of cling film. With a rolling pin, flatten the dough to the shape you want

  • using the bottom bit of the cling film place on the baking tray, making sure you fit it well
  • with a knife cut out the excess pastry from the edges of the tray and fill with your filling of choice
  • this pastry does not need blind baking before hand, if the filling is quite thick
  • but if the filling is quite liquid, like a custard or mousse, then you better blind bake, pricking the pastry with a fork and blind bake at 350F/175C for 15 mins
NUTRITIONAL VALUE PER 100gr
energy kcal 409.0
fat 22.7
of which saturated 13.9
carbohydrates 46.1
of which sugars 0.3
fibre 0.7
protein 12.5
salt 0.1

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