betty's gluten free savoury pastry
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Gluten Intolerant and missing eating items with pastry? This recipe combines mashed potato and gluten free flour with butter and an egg for a simple gluten free option. I hope this helps someone - use this for pot pies, sausage rolls, pasties or whatever! Please be sure that your corn flour is WHEATEN FREE. Dough can be made in advance and refrigerated for up to 2 days prior to use. Recipe can be doubled.
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yield
serving(s)
prep time
30 Min
method
Bake
Ingredients For betty's gluten free savoury pastry
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2 cups warm mashed potato
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1 1/3 cups rice flour or gluten free plain flour
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1/2 + 1 tablespoon cup gluten free corn flour
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1 teaspoon vegetable stock powder
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1/2 cup butter + 1 tablespoon, grated
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1 egg
How To Make betty's gluten free savoury pastry
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1Place all the ingredients in a large bowl and use your fingertips to mix. The butter needs to be well incorporated.
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2Dust your bench with GLUTEN FREE flour and knead for 3-4 minutes. The dough should be very smooth.
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3Wrap dough in baking paper then plastic wrap. Rest for 30 minutes in the fridge.
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4To use: Roll out on a bench using GLUTEN FREE flour for as wanted. Bake dough as needed at 400oF/200oC. Cooking time will depend on what you are making.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Betty's Gluten Free Savoury Pastry:
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