Recipes › Pastry (Blended Flour)
10 minutes plus 30 minutes to chill
Makes 10-12 tarts
You can see from our picture that this recipe is also good for larger pastry dishes, such as pies and pasties. Itís a good all-purpose pastry and easy to shape and handle.
- Weigh out the flour, Xanthan and salt into a bowl, whisk together and then rub in the margarine until it resembles breadcrumbs.
- Add the egg and 3 – 4 tbsp of cold water to bring the mix together. It will look and feel like there is too much water; this is fine. For best results wrap the pastry in cling film or put into an airtight tub and refrigerate for at least 30 minutes before use.
- On a well dusted surface, knead the pastry for 1 – 2 minutes. This will make the pastry smoother and easier to work with.
- Cut off about one third of the pastry and put to one side to be used later for the lids. Roll out the pastry to the required thickness and using a cutter that’s slightly larger than the pastry base, cut to shape.
- Fill the pastry cases with the preferred filling. Next roll out the set aside pastry dough and using a smaller cutter than before, cut to shape.
- To help the seal the edges run a wet finger around the pastry before pressing together. (You can also use beaten egg or milk to do this). If you like to glaze your pastry you can do so by brushing it with either beaten egg or milk (this helps the pastry to brown).
- Bake at 200°C/400°F/Gas Mark 6 then remove from the oven and allow to cool for a couple of minutes before transferring them onto a wire rack.