Short Crust Potato Pastry Recipe: Gluten-free
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Ingredients: to make ½ lb pastry
3 oz / 75g rice flour ½ tsp / 1g salt 6 oz / 150g cooked mashed potato 2 oz / 50g cornflour 4 oz / 100g butter or margarine Do not add extra water. |
Instructions:
Beat the flours and salt into the potato. A food processor gives the best results. Add the fat, cutting into small pieces with a knife before beating into the flour.
Work the dough lightly and briefly into a ball, wrap in cling film and refrigerate for 30 minutes.
Knead the dough on a cold floured surface with the heel of the hand for 1 to 2 minutes when it should be smooth and putty like.
Refrigerate for another 30 minutes before rolling out on a cold floured board to the required shape. Keep moving it round on the board so that it does not stick.
I find it easier to roll it out between two sheets of siliconee coated paper.
Cooking:
Preheated oven
gas mark 7 425°F 220°C
Cook empty pastry shells for 15 to 20 minutes or until golden brown.
Short Crust Potato Pastry
| carolynne |
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Can I use potato flour instead of mashe dpotato in this recipe? How much moisture would I need to add?
thanks
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Short Crust Potato Pastry
| Peter | ***** |
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I found that using mashed potato produced the best results.
When using potato flour the result tends to be a much harder pastry. Add liquid a little at a time until you get the required consistency
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Short Crust Potato Pastry
| Ruth |
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Can I add sugar to make this pastry sweet
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Short Crust Potato Pastry
| Peter |
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Yes, you should be able to add a little sugar to this pastry.
I have used this to make mince pies
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Short Crust Potato Pastry
| Elona Rogers |
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I want to make some gluten free sausage rolls for a club member.
I have obtained 2 recipes,one which uses just gluten free flour and the usual fats etc, the other uses rice flour,potato flour, maize flour polenta and xanthum gum. I plan to experiment with both recipes, but i want to know if I have to make the pastries on the day to be consumed or will they freeze? I am astounded at what i have paid for these sausage rolls: the 3 flours in the 2nd recipe were £5, the gum was £5.45 and the 1lb of gluten free sausage meat and 1lb of GF sausages was £5 - that is almost £15!! I can see on your site that the unused flours can be frozen until required so I suppose I can make more pastry for our clubs future events with only the cost of the sausage meat. I will appreciate your comments as someone new to gluten free cooking. How useful is this message about Short Crust Potato Pastry? |
Short Crust Potato Pastry
| Peter |
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Most gluten-free baking freezes well - and is best served hot.
Dry flour keeps very well in the deep freeze. I tend to buy my gluten-free flour in the big supermarkets to keep costs down. I buy pure mince to make sausages and add the herbs that I want. See the recipes in the book - follow the link top left of this page to Gluten-free Cookery
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Short Crust Potato Pastry
| RuthC |
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Can you freeze this pastry, either before rolling out, or on the completed pie
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Copyright Peter Thomson 2012-May-20
