Savoury Potato Pastry – Gluten Free

Savoury Potato Pastry - Gluten Free

  • Servings: 1 large-4 small
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  • 200 g cold mashed potato
  • 100 g butter, chopped
  • 20 g finely grated parmesan cheese
  • 100 g rice flour
  • 30g cornflour
  • 1 tsp salt
  • 1 tsp gluten free baking powder
  • 1 tsp xanthum gum


  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.


  • 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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