Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF
Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys sweet / savoury shortcrust pastry - gf df ef sf nf. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can cook vickys sweet / savoury shortcrust pastry - gf df ef sf nf using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF:
  1. Take rice flour
  2. Make ready sweet rice flour
  3. Take cornstarch
  4. Get sugar (if making sweet pastry)
  5. Make ready xanthan gum
  6. Make ready sunflower spread/butter or hard vegetable fat
  7. Get iced water or as much as required
Instructions to make Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF:
  1. Sift the dry ingredients excluding the sugar into a bowl and rub in the butter or fat to form 'breadcrumbs'
  2. Mix in the sugar then add some of the water to form a soft but not sticky dough
  3. On a floured surface knead until smooth and crack free
  4. Split the dough into 2, wrap in clingfilm and refrigerate for half an hour before use
  5. Roll out the dough between 2 sheets of floured parchment paper as gf pastry can be quite tricky to move without breaking but patches very easily. If making a pie, slip a plate under the bottom parchment, peel off the top one, put the pie dish on top and flip it over, then press the dough into the tin
  6. Can be frozen. Just follow your recipe for cooking times. To blind bake use gas 6 / 200C / 400°F for 20 - 25 minutes
  7. For a whole grain crust, replace the rice flours and cornstarch amounts with 75g millet flour, 75g sorghum flour and 60g gf oat flour
  8. This is enough for 2 x 9" pie crusts / shells

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