Rosemary’s Savory Pastry
Published by Stewart, Tabori & Chang
Gluten-free flours are a little harder to work with, but worth mastering. Keep the dough dry; although slightly more difficult to handle, it gives a crisper, “shorter” crust for quiches and pies.
Total Timeunder 2 hours
Make Ahead RecipeYes
Taste and Texturecrisp
- ¾ cup (3oz) rice flour
- ¾ cup (3oz) fine cornmeal (polenta)
- ¾ cup (3oz) potato flour, plus extra for dusting
- 1 heaped teaspoon xanthan gum
- Pinch of salt
- 1¼ sticks (5 oz) butter
- 1 egg, preferably free range, mixed with 2 tablespoons cold water
Sift the rice flour, fine cornmeal, potato flour, xanthan gum, and salt into a bowl and mix well. Cut the butter into cubes and gently rub into the flour mixture. Make a well in the center and carefully add some of the egg and water mixture—just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you can judge more accurately whether you need a few more drops of liquid. It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over. Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven.
On a very lightly rice floured-board, gently knead the dough with the heel of your hand for a few minutes to form a silky-smooth ball. Flatten slightly, wrap in plastic wrap and refrigerate for about 30 minutes. This will make the pastry much less elastic and easier to roll.
When it has chilled enough, roll it out (between 2 sheets of parchment paper, if necessary, to stop it sticking) and use as required.
2005 Darina Allen Kearney and Rosemary Kearney