Gluten-free Shortcrust Pastry Dough RecipeOrigin: Britain Period: Traditional |
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This is the traditional shortcrust pastry dough used in savory dishes and dishes such as empaandas but which uses a gluten-free flour mix as its base. Though it's possible to make this pastry without the egg white, the lack of gluten in the flour mix does make the pastry very friable and liable to bake so the addition of an egg white makes it just a little bit easier to handle. Ingredients:
225g Gluten-free Dry Flour Mix 
Gluten-free Shortcrust Pastry Dough Preparation:Method:To make the pie dough first cube the butter then add this to the flour before cutting the butter into the flour with a knife. Add a pinch of salt then, using the tips of your fingers, rub the ingredients together until the mixture comes to resemble the consistency of fine breadcrumbs. Make a a hollow circle in the powdered mix and add the egg white, mixing with a fork to combine. Now form another well and to this approximately 2 tablespoons (30ml) of water. Gently mix the water into the dough until it comes together (Depending on the flour quality you may need to add a little more water or a bit more flour to reach the desired dough consistency). Knead the resultant dough until the consistency is smooth and neither too hard nor too soft. Roll this into a ball, cover with clingfilm and allow to rest in the refrigerator for about an hour before use. The dough can actually be made the day before you plan to use it and should keep in the fridge for up to three days if desired. |
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