All Purpose Pastry
July 18th 2008 00:42
Gluten Free, Dairy Free All Purpose Pastry
This pastry recipe is a life saver. It can be used for tarts, pies, crumble tops and biscuits.
Warning: Don't roll this pastry as you would normally. Shape it carefully with your hands instead.
Ingredients:
250 grams dairy free spread - works best if frozen for half an hour before using.
3/4 cup Pure icing sugar or castor sugar works nearly as well. Ordinary sugar can be used if ground in a blender first.
2 cups of gluten free flour of your choice.
2 eggs
splash of cold soy milk or water - the amount of water or milk will vary depending upon the day and the fluid content of the other ingredients.
Method:
Through all ingredients, just a tiny splash of the milk into a food processor. Pulse in brief bursts until everything comes together into a ball. Add more milk if necessary.
As soon as it comes together in a ball, Stop. Wrap the pastry in cling wrap or place into a freezer bag and rest it in the fridge for at least 2 hours before using. Shaping it into a sausage shape or small balls is a good idea.
This pastry can be kept in the freezer for approximately 12 months. Instead of defrosting it when you need to use it, shave small slivers of pastry off the ball and press it gently into the shape you need.
Using:
To use as a tart shave pastry pieces and press them gently into the base of a tart tin. Blind bake briefly - 10 minutes in a hot oven. Then fill with fruit, creams, caramels, chocolates etc. For a savoury tart, fill with leftovers. Taco mince, spaghetti sauce, baked vegetable with some sauce anything really. The only limit is your imagination. Then bake until golden brown and the filling is cooked.
As a pie. shave pieces and press into the base of a tin and blind bake for 10 minutes. Fill with desired filling once again sweet or savoury it doesn't matter. Shave more pieces of pastry and press them together on a plate, then slide the pastry top onto the pie base and pinch the edges. Then bake in a medium oven until golden brown.
To use as a crumble topping, shave pieces of pastry haphazardly onto the top of a mixture of fruits and sugar or leftover casserole, stew or mixed meats and vegetables, then bake until golden and bubbly.
To use as shortbread biscuits cut chunks of pastry, press them into needed shape and bake in a hot oven for 8 - 10 minutes or until slightly brown. These biscuits will not be set when they come out of the oven. They do need to cool before hardening. But they taste great while still warmish.
You can join two pieces of biscuit together with icing sugar. Take pure icing sugar, dairy free spread, drop or two of flavouring (lemon or jam works well) beat well, then spread over the biscuits and squish together.
Kids tend to love this recipe, especially if they help create the biscuits.
This pastry recipe is a life saver. It can be used for tarts, pies, crumble tops and biscuits.
Warning: Don't roll this pastry as you would normally. Shape it carefully with your hands instead.
Ingredients:
250 grams dairy free spread - works best if frozen for half an hour before using.
3/4 cup Pure icing sugar or castor sugar works nearly as well. Ordinary sugar can be used if ground in a blender first.
2 cups of gluten free flour of your choice.
2 eggs
Method:
Through all ingredients, just a tiny splash of the milk into a food processor. Pulse in brief bursts until everything comes together into a ball. Add more milk if necessary.
As soon as it comes together in a ball, Stop. Wrap the pastry in cling wrap or place into a freezer bag and rest it in the fridge for at least 2 hours before using. Shaping it into a sausage shape or small balls is a good idea.
This pastry can be kept in the freezer for approximately 12 months. Instead of defrosting it when you need to use it, shave small slivers of pastry off the ball and press it gently into the shape you need.
Using:
To use as a tart shave pastry pieces and press them gently into the base of a tart tin. Blind bake briefly - 10 minutes in a hot oven. Then fill with fruit, creams, caramels, chocolates etc. For a savoury tart, fill with leftovers. Taco mince, spaghetti sauce, baked vegetable with some sauce anything really. The only limit is your imagination. Then bake until golden brown and the filling is cooked.
As a pie. shave pieces and press into the base of a tin and blind bake for 10 minutes. Fill with desired filling once again sweet or savoury it doesn't matter. Shave more pieces of pastry and press them together on a plate, then slide the pastry top onto the pie base and pinch the edges. Then bake in a medium oven until golden brown.
To use as a crumble topping, shave pieces of pastry haphazardly onto the top of a mixture of fruits and sugar or leftover casserole, stew or mixed meats and vegetables, then bake until golden and bubbly.
To use as shortbread biscuits cut chunks of pastry, press them into needed shape and bake in a hot oven for 8 - 10 minutes or until slightly brown. These biscuits will not be set when they come out of the oven. They do need to cool before hardening. But they taste great while still warmish.
You can join two pieces of biscuit together with icing sugar. Take pure icing sugar, dairy free spread, drop or two of flavouring (lemon or jam works well) beat well, then spread over the biscuits and squish together.
Kids tend to love this recipe, especially if they help create the biscuits.
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