I have been making this pastry for many, many years, it was integral to my baked savoury pies and tarts during my catering years. It works well for pies, open and covered tarts, quiches and rolls (sausage rolls, etc), and it freezes well, so I make up a few batches and freeze ready for another day.
- 260 g potatoes (you will need 190g potatoes, peeled, boiled, mashed and chilled)
- 150 g rice flour *
- 90 g butter, chopped
- 35 g cornflour *
- 10 g Parmesan cheese, finely grated
- 1 tsp sea salt flakes
- ¾ tsp xanthan gum
- ½ tsp baking powder *
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Combine all ingredients in the bowl of a food processor, and blitzing until they begin to come together.
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Turn the dough onto a lightly floured surface and knead until it comes together in a ball.
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Flatten the dough into a disc.
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Wrap in plastic wrap or place into a lidded container and chill in the refrigerator for 30 minutes.
Rice Flour:
When purchasing rice flour, try to avoid those that have not been finely milled. My preferred rice flour is from Thailand, it is inexpensive, and readily available from most Asian grocery stores. You are looking for a similar texture to cornflour.
Cornflour:
Make sure the cornflour is gluten free, surprisingly, not all cornflour is gluten free!
Baking Powder:
Similarly, always check the label on your baking powder to ensure that it is gluten free.
Potatoes:
I like to use sebago potatoes if available, otherwise a good all-rounder should work well.
Cheese:
While I like to use a locally produced, well flavoured dry cheddar, (Maffra Cloth Ashed Cheddar) I have stipulated Parmesan in the recipe as it is more universally recognized and known and it works nicely.
To make by hand:
Sift the flours into a large bowl and, using your hands, mix in the other ingredients until they begin to come together. Proceed from step 2.
Thermomix:
Mix all ingredients on speed 6 for approximately 20 seconds before turning out onto a lightly floured work surface and kneading.
Rolling Out:
I find it easiest to roll the pastry between two sheets of plastic wrap, lifting the top layer every now and then to free up the pastry .
Blind Baking:
If blind baking, line the uncooked pastry case with baking paper and weigh down with dry beans, rice or ceramic pastry beans and bake for 20 minutes in pre-heated oven at 170˚C (fan).
Reheating:
Reheat, covered in oven, 150˚C (fan).
Can be microwaved.
Last Updated:
16 September 2025