The addition of the egg, creates a much tastier pastry as without it, gluten free pastry can be like dog biscuits. Also, using self raising flour makes it light and melt-in-the-mouth consistency
Basic Gluten free Pastry Mix for Savoury Pies and Pastries
This pastry is best for savoury dishes like Pasties, Pies and sausage rolls etc.
Elsewhere on the website is a sweet pastry recipe for tarts, and sweet pies.
Gluten and Dairy free pastry ~ which melts in the mouth
- 8 oz Gluten Free self raising flour I use Glebe as it doesn't contain cornflour
- 1 tablespoon Soya flour optional if intolerant or allergic - it makes the pastry brown better
- 4 oz Dairy free margarine I use Pure Sunflower or Soya spread
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg - lightly beaten
- Put flour, fat, sugar and salt into a mixing bowl and mix up with a fork until a crumbly mix.
- Gradually stir in the egg mixture until it's a nice pliable dough.
- Place in an air tight container, put in a plastic bag or wrap in cling film until needed and store in the fridge.
- If you want to use it immediately, leave in the fridge for at least 20 minutes or it will be too sticky to roll out properly.
- It is very difficult to lift without breaking. I find a cake slice works really well at lifting up small rounds but if you want a large piece for a pie dish. Slide something long and flat underneath to loosen it from the board, (an icing ruler works well) then pick the whole board up and slide the pastry on to the pie dish. It's easy to patch up this pastry though if you can't work it in one piece.
- If you have any egg left, use it to glaze the pastry. Or beat another egg and paint it on with a pastry brush.
Wheat free pastry seems to last longer in the fridge than wheat based pastry. Or you can put it in the freezer to keep it even longer.
Most gluten/wheat free recipes will tell you to make the dough as dry as possible but I haven’t found this the case at all. I make it to the same consistency I used to make ordinary wheat flour shortcrust pastry.