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:
Ingredients:
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
Method:
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
No comments:
Post a Comment
I'd love to hear how your recipe turned out!