tortilla press or flat-backed frying pan/sauce pan
cling film/baking paper
Adriana's Flaky Shortcrust Pastry
230gplain gluten free flour mixI used GFA Blend A - see NOTES
1tspfine sea salt
120gunsalted butter (or pure sunflower spread)chilled and cut into small cubes
1largeegg UK large (well beaten)
2 to 3tbspcold waterchilled with ice cubes
Sausage Meat Filling
500gsausage meatmake sure it's gluten free
black pepperfresh ground - to taste
sea saltto taste
handfulfresh herbsparsley/thyme/sage as preferred - finely chopped
Mix all the filling ingredients together in a large bowl until well combined.
Set aside in the fridge.
Put a little cold water into a jug/cup with a couple of ice cubes to chill.
In a large bowl, combine the flour and salt.
Add the cold, cubed butter to the bowl and coat with flour.
Either rub the butter into the flour using your finger tips until it resembles fine bread-crumbs. Or use a food processor to gently pulse the mixture until it resembles wet sand (being very careful not to over-mix).
Add the beaten egg to the flour in the bowl and using either a fork or your hands, gently mix with the flour.
Very gradually add the water a little at a time and mix (you will only need two to three tbsp). Continue to mix, bringing the dough together. The dough should come together easily and feel quite soft, but not be too wet. (Adriana describes this as ‘Scooby-Doo pastry’ – soft but shaggy on the outside)
Fraisering the pastry to blend (optional)
Place the block of pastry on a clean work surface (do not dust with flour).
Take a flexible palette knife and cut into the front edge of the dough block. As it slices through, tilt the palette knife downwards so that the top of the blade tilts and pulls towards your waist.
Press the dough down flat on the work surface and pull it across the surface towards you, in a smearing action.
Smear the same cut of dough three times and then gather it up onto the palette knife and place in a pile to the side.
Continue this process until you have worked through all the pastry dough.
Carefully push the pile of fraisered dough together (do not knead or ‘work’) and then gently lift and drop the dough ball on the work surface until it blends together into a soft, smooth pastry.
You can use straight away, or cut into halves, wrap in cling film, flatten slightly and chill to use later.
When ready to use the dough, take from the fridge if chilled and gently warm with the palm of your hand until it becomes more pliable.
Shaping the pastry for the pasties
Pre-heat the oven to 180 C/350 F/Gas 4.
Pull off pieces of pastry dough and roll into smallish balls.
Using either a tortilla press or the flat back of a frying pan/saucepan, flatten each dough ball (between pieces of baking paper or cling film) into circles. You may need a very light dusting of flour to prevent sticking, but keep to a minimum.
Set aside ready to fill.
Filling the pastry circles to make pasties
Lay the pastry circles flat and place a spoonful of sausage meat mixture into the centre of each.
Spread the filling in a line to opposite edges across the centre, making sure to keep a clear pastry edge.
Very lightly dampen the pastry edge round the full circle with cold water using a pastry brush or finger.
Bring the two ‘unfilled’ pastry sides together into a pasty shape over the sausage meat.
Squeeze the edges together to seal and ‘crimp’ with your fingers.
Place on a baking tray and brush with the beaten egg to glaze.
Bake for about 25 minutes until golden brown and the sausage meat is thoroughly cooked.
Enjoy hot or cold.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend A can be found on the GFA Flours & Flour BlendingPage.