Monday, August 23, 2010

Wheat Free Shortcrust Pastry for Savory Pies (Gluten and Dairy Free)

This Wheat Free Shortcrust Pastry Recipe works so well and is quick and easy to make. For those following Mary Anne Shearer's Natural way, it is a neutral, so you may enjoy this with protein or starch. This recipe comes from her book "The Natural Way ~ Recipe Book 2"

I have used this recipe to make a delicious Chicken pie, but can't wait to use it for Christmas Mince Pies too!

Wheat Free Shortcrust Pastry:

2 C Rye (or Barley) flour (GF: Use a Gluten Free Flour)
140g Butter (DF: Use Wooden Spoon Margarine)
Pinch of Sea Salt
1 tsp Barley Malt syrup or powder
2 tsp Cinnamon (use in sweet pies, or herbal salt in savory pies)
60ml Ice cold water

1. Butter needs to be slightly softened, but not melted.
2. Add the Butter and dry ingredients to a mixing bowl and mix until it resembles fine bread crumbs.
3. Add the iced water to form a smooth dough.
4. Turn the dough out onto a lightly floured surface and roll out thinly. Line your greased pie dish. Prick a couple of holes for air to escape.
Note: I line 6 large muffin tins, keeping enough dough to make the lids later.
5. Bake the shell at 180* for 15-25 minutes.
6. Fill the pie crust, and top with remaining lids. Bake for a further 15 minutes.

Serves: 6
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