Makes 300g shortcrust pastry, suitable for quiches, tarts and pasties. Keeps up to 3 days in the fridge.
- 150g Shipton Mill GF All Purpose flour
- 50g ground almonds
- ¾ tsp xanthum gum
- pinch salt
- 50g cold unsalted butter
- 1 medium egg, beaten
- 2 tsps cold water
Method:Weigh the dry ingredients into a bowl.
Cut the butter into chunks and rub into the dry flour mixture with fingertips, you can also do this in a food processor using the pulse setting.
Add the beaten egg and cold water to form a sticky dough.
Shape into a flattened disc, wrap in a re-useable plastic bag and refrigerate for at least one hour - always rest and chill before use.
Remove from fridge and roll out between 2 sheets of baking parchment dusted with white rice flour, this helps you to handle the pastry.
Peel back the top sheet of parchment, and use the bottom sheet to help ease the pastry into its final position.
For mince pies etc., just peel back the top sheet and use a pastry cutter to make the small circles, then lift and place them in the pie trays with a palette knife.
For a large pastry case bake blind for 10 mins, then a further 20 mins with filling.