Here’s another pastry to add to our repertoire. It’s a Gluten-Free Flaky Pastry and is rich with butter yet light and airy.
Just perfect for crowning savoury pies, encasing delicious fillings to form pasties, or cutting into shapes and baking ‘naked’ ready to be topped.
Gluten-free Flaky Pastry is not difficult to make but takes a little patience as it has to be rested in the fridge several times and shouldn’t be attempted on a hot day but once you have a batch in the fridge or freezer you’ll be a happy baker.
Rosie
GLUTEN-FREE FLAKY PASTRY
Makes approximately 6 x 20cm rounds for pasties or 10-12 x 10cm squares for free form tarts
200 gm unsalted butter, cold, cut into 1cm cubes
275 gm Revenge Gluten-free Almond Plain Flour Mix
1/2 teaspoon salt
90 ml iced water
1 teaspoons lemon juice
Rice flour for dusting
Place butter cubes in the freezer for an hour if using a food processor. Use fridge cold butter for the hand method.
Place flour and salt in a food processor and add the frozen butter. Process until the butter pieces have reduced to the size of large grains of rice.
Add the water and lemon juice and process just until the mixture comes together. Don’t over process, the idea is to have streaks of butter in the dough.
To make this by hand, sift the flour and salt onto a clean surface, tip the cold butter cubes onto the flour and chop through with a metal spatula until roughly incorporated. Make a well in the centre and pour in the water and lemon juice and combine until the mixture forms a dough.
Turn the dough onto a clean surface dusted with rice flour and shape the dough into a rectangle approximately 40cm long and 20cm wide. Add more rice flour if the dough is too sticky. Fold into three as you would a letter. Turn the dough so the open end faces you and roll out again. Fold again into three, wrap in plastic wrap and place in the fridge for 30 minutes.
Remove from the fridge and repeat the rolling, folding process two more times. Rest a further 30 minutes before using.
You can now use the pastry or leave in the fridge for a few days or cut it into usably sized pieces and freeze it.
Cook in a hot oven (180°-200°C) until golden brown.