Name: Gluten free shortcrust pastry
Cook time: 10 min
Total time: 10 min
Ingredients: 375 grams packet gluten-free pastry mix; 125 grams cold butter, chopped coarsely; 2 tablespoons gluten-free tamari; 2 tablespoons olive oil; gluten-free plain flour, for dusting

Gluten-free shortcrust pastry will be a great addition to your baking, and you will love how easy it is to make yourself. It only needs a few simple ingredients to form a pastry that is buttery and flaky and works in a variety of different forms.

Whether you like a gluten free sausage roll, a pie, tart, quiche or any of your favourite pastry wrapped favourites. Your gluten-fre friends and family will thank you for it.

Pastry is best used immediately. Rolling the pastry between sheets of baking paper will prevent the dough from sticking to the bench. If pastry dries out while you are using it, add a little more olive oil to the dough. If the pastry cracks when you are rolling it out or placing it into tart cases etc., it can quickly and easily be pushed back together without ruining it.

keeping Pastry is best made close to using.

Lunch

March 3, 2022

Pastry recipes

By Women's Weekly Food

Ingredients

375 grams packet gluten-free pastry mix

125 grams cold butter, chopped coarsely

2 tablespoons gluten-free tamari

2 tablespoons olive oil

gluten-free plain flour, for dusting

Method

1.Place pastry mix in a large bowl; rub in butter with your fingers until mixture resembles coarse breadcrumbs. Combine tamari, oil and ²⁄³ cup (160ml) water in a jug. Using a flat-bladed knife, cut the wet ingredients through dry ingredients until mixture forms a dough. Lightly knead dough on a gluten-free flour-dusted surface into a ball.

2.Roll pastry between two sheets of baking paper until 5mm (¼in) thick. Use this pastry for any of your favourite savoury recipes that use a shortcrust pastry.

Pastry is best used immediately. Rolling the pastry between sheets of baking paper will prevent the dough from sticking to the bench. If pastry dries out while you are using it, add a little more olive oil to the dough. If the pastry cracks when you are rolling it out or placing it into tart cases etc., it can quickly and easily be pushed back together without ruining it.

Pastry is best made close to using.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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