Betty's Gluten Free Savoury Pastry

Betty's Gluten Free Savoury Pastry Recipe

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Betty Bramanis


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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Makes about 3 1/2 cups of dough
30 Min


  • ·
    2 cups warm mashed potato
  • ·
    1 1/3 cups rice flour or gluten free plain flour
  • ·
    1/2 + 1 tablespoon cup gluten free corn flour
  • ·
    1 teaspoon vegetable stock powder
  • ·
    1/2 cup butter + 1 tablespoon, grated
  • ·
    1 egg

How to Make Betty's Gluten Free Savoury Pastry


  1. Place all the ingredients in a large bowl and use your fingertips to mix. The butter needs to be well incorporated.
  2. Dust your bench with GLUTEN FREE flour and knead for 3-4 minutes. The dough should be very smooth.
  3. Wrap dough in baking paper then plastic wrap. Rest for 30 minutes in the fridge.
  4. To 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.

Printable Recipe Card

About Betty's Gluten Free Savoury Pastry

Course/Dish: Savory Pies
Main Ingredient: Flour
Regional Style: Australian
Hashtag: #mashed potatoes

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