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Vickys Sweet / Savoury Shortcrust Pastry - Gluten, Dairy, Egg, Soy & Peanut-free Recipe

Vickys Sweet / Savoury Shortcrust Pastry - Gluten, Dairy, Egg, Soy & Peanut-Free Recipe
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Category : Pastry
Cooking Time : 45 minutes
Serving : 2
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Prepare the ingredients before making Vickys Sweet / Savoury Shortcrust Pastry - Gluten, Dairy, Egg, Soy & Peanut-Free in your home. Then, follow these steps below to serve Vickys Sweet / Savoury Shortcrust Pastry - Gluten, Dairy, Egg, Soy & Peanut-Free for your family or friends.

Ingredients: Vickys Sweet / Savoury Shortcrust Pastry - Gluten, Dairy, Egg, Soy & Peanut-Free

  • 150 grams rice flour
  • 60 grams sweet rice flour
  • 60 grams cornstarch
  • 2 tbsp sugar (if making sweet pastry)
  • 1 tsp xanthan gum
  • 225 grams sunflower spread/butter or hard vegetable fat
  • 4 tbsp iced water or as much as required

How to Make Vickys Sweet / Savoury Shortcrust Pastry - Gluten, Dairy, Egg, Soy & Peanut-Free

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Sweet / Savoury Shortcrust Pastry - Gluten, Dairy, Egg, Soy & Peanut-Free in your home by yourself.

    Step 1
  • Sift the dry ingredients excluding the sugar into a bowl and rub in the butter or fat to form 'breadcrumbs'
  • Step 2
  • Mix in the sugar then add some of the water to form a soft but not sticky dough
  • Step 3
  • On a floured surface knead until smooth and crack free
  • Step 4
  • Split the dough into 2, wrap in clingfilm and refrigerate for half an hour before use
  • Step 5
  • Roll out the dough between 2 sheets of floured parchment paper as gf pastry can be quite tricky to move without breaking but patches very easily. If making a pie, slip a plate under the bottom parchment, peel off the top one, put the pie dish on top and flip it over, then press the dough into the tin
  • Step 6
  • Can be frozen. Just follow your recipe for cooking times. To blind bake use gas 6 / 200C / 400°F for 20 - 25 minutes
  • Step 7
  • For a whole grain crust, replace the rice flours and cornstarch amounts with 75g millet flour, 75g sorghum flour and 60g gf oat flour
  • Step 8
  • This is enough for 2 x 9" pie crusts / shells
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