Savoury Potato Pastry – Gluten Free

 

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Savoury Potato Pastry - Gluten Free
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
I’ve tried a few versions of potato based pastry over time, and have never really been satisfied with them. So this is my version, and it works really well for quiches, tarts, pies, etc. In fact, whenever I have mashed potato left over, I whip up a batch and freeze it ready for when I want to make some form of savoury pastry treats. If you are following my blog, you will see that l refer to it regularly, not only because it’s gluten free, but also because it is really good.
Category: Pastry
Style: Gluten Free
Quantity: 1 large tart base
Author: Julie Malyon @ SBA's Kitchen
Ingredients
  • 200 g cold mashed potato
  • 100 g butter chopped
  • 20 g finely grated parmesan cheese
  • 100 g rice flour
  • 30 g cornflour
  • 1 tsp salt
  • 1 tsp gluten free baking powder
  • 1 tsp xanthum gum
Instructions
  1. Sift the flours into a large bowl and, using your hands, mix in the other ingredients.
  2. Knead the pastry until pastry comes together in a ball.
  3. Roll out the pastry between two sheets of baking, paper.
  4. Lightly grease the tin that you are using and line with the pastry.
  5. Leave to rest in the fridge for 20 minutes, before filling or blind baking.
  6. Blind bake for 15 minutes, remove the paper and weights and bake for a further 10 minutes until the bottom is cooked.
  7. Cool thoroughly before making your favourite quiche or savoury pie.
Notes
  • You can make this pastry in a food processor, by blitzing the ingredients together, or similarly, if you have a Thermomix you can mix it on speed 4 for approximately 20 seconds), before kneading it.
  • If blind baking, line the uncooked pastry case with baking paper and weigh down with dry beans, rice or ceramic pastry beans.
  • Make sure the corn flour is gluten free, surprisingly, not all corn flour is gluten free!

 

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