Basic gluten-free pastry

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4 (makes 1 large pie top or 1 medium pie base and top)

Time to make: 15 mins

Ingredients

75g instant polenta
75g rice flour
75g gluten-free instant potato flakes, crumbled with fingers to a powder
60g gluten-free, reduced-fat spread
1 egg, whisked
½ cup chilled water

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Instructions

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1 Sift dry ingredients into a large, chilled bowl. Add knobs of spread and use fingertips to gently rub spread in until mixture resembles fine breadcrumbs. Form a well in the centre. Add egg then gradually add water. Bring mixture together and shape into a ball. If dough is dry, add extra water.

2 Knead dough for 3 minutes or until smooth and well combined.

3 Roll out between 2 sheets baking paper until large enough to suit your requirements. Set aside. This pastry can be chilled for several hours and rolled out when required.

Variations

This pastry is useful for savoury cooking. To make a sweet version, add 1 tablespoon sugar to dry ingredients.

Nutrition Info (per serve)

Calories 246 cal

Kilojoules 1030 kJ

Protein 6 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 5 g

Dietary fibre 2 g

Sodium 310 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.