People quite often struggle with pastry when they have to be gluten free. This recipe is so, so simple and easy, you will never go back to 'normal' gluten free pastry.
125 g of cold Water
55 g of salted Butter or Flora Plant cubed
55g of Trex vegetable fat, cubed
1 Egg white, lightly beaten (save the yolk for glazing the pie)
250 g Shipton Mill Gluten Free Bread flour blend
Heat the Water, Butter and Vegetable Fat in a small pan until the fats have melted and the water is bubbling.
Measure your Flour into a large bowl and make a well in the middle (not a plastic bowl, you're going to be pouring hot liquid into it).
Pour the whisked Egg White into the well.
Add the hot liquids to the flour bowl.
Stir quickly with a wooden spoon, (or pastry mixer/blender tool which is my preference. They are really cheap and great if you make pastry / biscuits etc).
Keep mixing and you will see it all come together as the flour soaks up all the liquid.
The ball of dough will be warm and oily.
You can use the pastry while it's warm or cold. If using when warm (let it cool down a bit) you can't really roll it but can use your hands / fingers to gently press into your pie dish. You'd use it warm if making hand formed pie cases for pork pies etc.
If leaving it to cool (my preference), wrap in clingfilm and pop in the fridge for at least 2 hours, overnight is fine and it freezes well when cold.
This pastry rolls out beautifully. Sorry I forgot to take pictures of it rolled out to show you how smooth, yet how well it holds together. I made a triple batch yesterday so when I roll out the next one, I'll upload more photos.
You can use this pastry for any savoury dish. Pies / Sausage rolls etc.
When rolling pastry I prefer to use a Silicone mat with a sheet of lightly floured greaseproof paper on top (the silicone mat keeps the greaseproof paper from trying to escape!). Place my pastry on that, then another slight dusting of flour and the cling film I'd wrapped it up in, on top of the pastry. Then roll as normal.
The pastry will roll fine straight from the fridge.
Because of the amount of oils in the pastry, I've found I don't need to grease my pie dishes as it comes out really easily when baked.
When you've made your pies, cut a steam hole in the centre and brush the lid and edges with beaten Egg Yolk.
Pop your pies in the fridge whilst you pre heat your oven to 200°C/180°C fan/gas mark 6.
Generally Hot Water Crust pastry takes a bit longer to bake than 'normal' pastry and all ovens are a bit different.
I bake single pies for about 40 mins, two person pies for 45 mins and a larger 4 person pie for 1 hour.
Place pies on a baking tray with a lip as the pie can leak fat, until golden and firm on top and shrinking away from the sides of the tin.
Leave to cool slightly before removing from the tin.
The pie in the photo is one I made when the pastry was still warm by just using my hands, no rolling pin.
Added by: J LEVY
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