Posts Tagged: Gluten free shortcrust pastry recipe


26
Mar 13

Perfect pies

Homemade pie

Homemade pie

Pies are, quite rightly, gaining much more popularity of late. Having been shunned for years by people deeming them as unhealthy, they are enjoying a long overdue resurgence.

Making gluten free pastry is simple, and below, you’ll find a fantastic recipe for shortcrust pastry, both sweet and savoury – tender, melting and flaky and very straightforward to make. For ease, I like to make it in the food processor. Simply add the ingredients and whizz until smooth. How easy is that?!

Gluten free pastry is very simple to make but can be harder to handle. It is a lot softer and stickier, so you need to handle it carefully. For the best results, use a non-stick pie dish. This will mean that your pastry cooks perfectly and releases first time. And no soggy bottoms. I have used the pie dishes made by Mermaid which are just brilliant for this and make pastry making so easy.

Here are two pie recipes we have been enjoying recently.

Prawn and chorizo pie

Prawn and chorizo pie

Prawn and chorizo pie

Serves 2, generously

Ingredients

For the pastry

275g plain flour (I use Doves Farm blend)

150g chilled butter

2 large free range eggs, beaten

Pinch of salt

For the pie filling

1 tsp butter

3 cloves garlic

300g prawns

250g chorizo, cooked

2 glasses white wine

Salt and pepper

A pinch of thyme

Method

Start by making the pastry. Place all the ingredients into a food processor and blend until smooth. Bring the mixture together into a ball. Flatten and wrap in cling film. Chill in the fridge for 30 minutes.

Now, make the filling. Melt the butter and cook the garlic until fragrant. Add the prawns, chorizo and wine, and allow to bubble away for 15 minutes and allow the liquid to reduce. Season well.

When the pastry is chilled, preheat the oven to 180C

Roll the pastry out between two sheets of clingfilm. Cover the bottom of the pie dish with one layer of pastry and trip neatly around the edges. Retain the excess pastry.  Fill the pie with the prawn and chorizo filling.

Roll out the remaining pastry and cover the pie, again trimming off the edges and cutting a cross in the top to allow excess steam to escape.

Brush the pastry with the remaining egg.

Bake for 20-30 minutes until golden and crispy. Enjoy hot or cold.

 

Apple pie

Apple pie

Apple pie

Serves 2, generously

Ingredients

For the pastry

275g plain flour (I use Doves Farm blend)

150g chilled butter

125g caster sugar

2 large free range eggs, beaten

For the filling

2 large Bramley apple, peeled and thinly sliced

2 eating apples, peeled and thinly sliced

2 tbsp light brown soft sugar

1 tsp cinnamon

Method

Start by making the pastry. Place all the ingredients into a food processor and blend until smooth. Bring the mixture together into a ball. Flatten and wrap in cling film. Chill in the fridge for 30 minutes.

When the pastry is chilled, preheat the oven to 180C

Roll the pastry out between two sheets of clingfilm. Cover the bottom of the pie dish with one layer of pastry and trip neatly around the edges. Retain the excess pastry.

Fill the pie with sliced apples and sprinkle over the sugar and cinnamon.

Roll out the remaining pastry and cover the pie, again trimming off the edges and cutting a cross in the top to allow excess steam to escape.

Brush the pastry with the remaining egg.

Bake for 20-30 minutes until golden and crispy. Enjoy hot or cold.

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