|Hot Water Crust Pastry used for mini pork pies|
225g (8 oz) gluten-free flour
1/2 x 5 ml spoon (1/2 teaspoon) xanthan gum
1 x 2.5 ml spoon (1/2 teaspoon) salt
100 ml (4 fluid ounces) water
75g (3 oz) lard
What to do:
- Sift the gluten-free flour with the xanthan gum into a bowl and make a well in the centre.
- In a saucepan, boil the lard with the water and then carefully pour into your flour well, and mix with a wooden spoon very quickly until well blended.
- Knead the dough with your hands very well until it becomes quite soft and pliable.
Note: Use quickly before it cools and remember that hot water crust pastry, particularly gluten free pastry, can be quite crumbly until you perfect your recipe with practice. If you experience problems when rolling it out, then consider moulding the pastry with your fingers to the baking tin. The results are equally good.
Top Tip: If the pastry becomes too cool to mould try putting it in the microwave for a few seconds to soften.
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