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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, vickys sweet / savoury shortcrust pastry - gf df ef sf nf. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF is something that I’ve loved my whole life.

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

The ingredients needed to make Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF:
  1. Prepare 150 grams rice flour
  2. Get 60 grams sweet rice flour
  3. Take 60 grams cornstarch
  4. Make ready 2 tbsp sugar (if making sweet pastry)
  5. Make ready 1 tsp xanthan gum
  6. Take 225 grams sunflower spread/butter or hard vegetable fat
  7. Prepare 4 tbsp 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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