Savoury Decadent Shortcrust Pastry Recipe

Makes:

1Kg (2lb 4 oz)

Ingredients

2 ⅔ cups (440 g/15½ oz) gluten-free plain (all-purpose) flour
2 ½ teaspoons xanthan gum
1 teaspoon salt
280 g (10 oz) cold unsalted butter, cut into small cubes
⅓ cup (85 g/3 oz) sour cream
1 large egg, at room temperature

Method

1. Add the flour, xanthan gum and salt to a food processor and whiz together for 10 seconds. Add the butter and mix for 30 seconds, until the mixture resembles breadcrumbs, then add the sour cream and egg and mix for 10 seconds, until it comes together and forms a ball.

2. Turn the soft dough out onto a sheet of plastic wrap and wrap well, flattening the dough to a disc approximately 2 cm (¾ in) thick. Rest the dough by chilling in the fridge for at least 1 hour, ideally overnight.

3. Once rested, unwrap the dough, transfer it to a floured surface and leave it for 2–3 minutes to soften. Using a floured rolling pin, work the dough by rolling it out, folding it back on itself and then rolling it out again. Repeat this process a few times over, then roll the pastry out to a 2 cm (¾ in) thickness, rewrap and chill until needed.

4. When you’re ready to use the dough, unwrap it and leave it on a lightly floured bench for 2–3 minutes to warm up. Once the pastry has softened slightly, rub a little flour over the surface.

5. Using a lightly floured rolling pin, roll the pastry out as required, rolling a few times one way, then flipping it over and re-flouring the bench and rolling pin as necessary. (The trick here is not to over-flour the pastry, as this will dry it out – just add as much as you need so the dough is workable.)

6. Now the pastry is ready for cutting out and/or lining. When using a cutter, make sure it is lightly floured, so it doesn’t stick to the pastry. When lining, grease the tart ring or pie tin/dish with butter or a spray oil and place on a tray lined with baking paper. Always cut the pastry so it’s oversized before you line it, then gently let the pastry fall into the tin/dish – this way, you can cut the excess pastry once you’ve finished and have less shrinkage when baking. Don’t stretch the pastry, as it will become too thin and fall apart.

7. If the pastry is going to be filled then baked, there is no need to parbake it first. If you are planning on finishing it with fresh ingredients, then bake at 180–190°C/350–375°F (160–170°C/315–325°F fan-forced) until golden. Remove from the oven and leave to cool completely before filling.

Recipe from Gluten-Free Baking Made Simple: Properly delicious Wholegreen Bakery recipes for home by Cherie Lyden (£20, Murdoch Books). Photography by Ben Dearnley

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