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Gluten Free Savoury Pastry


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Ingredients

1 portion(s)

Gluten Free Savoury Pastry

  • 400 grams gluten free flour plain
  • 1 tsp xantham gum
  • 2 tsp sea salt flakes
  • 200 grams cold butter, chopped
  • 1 large egg
  • 160mL cold milk
5

Recipe's preparation

    Put the flour, salt and xantham gum in Thermomix mixing bowl and mix 3 sec/speed 3. Add the butter and mix 5 sec/speed 5 until mixture resembles fine breadcrumbs. With the blade running add egg and milk. Shape into a flat square or round disc, wrap in cling film and rest in fridge for 1 hour before using.
  1. Describe the preparation steps of your recipe
  2. Describe the preparation steps of your recipe
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Accessories you need

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Tip

Roll pastry thin to acheive a crispier texture.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Hi Just wondering would Nuttelex (dairy free...

    Submitted by pallap on 27. January 2019 - 12:12.

    Hi Just wondering would Nuttelex (dairy free margarine alternative) work?

    Thanks

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  • I am wondering if this can be made with a milk...

    Submitted by Vhenry on 11. February 2018 - 21:41.

    I am wondering if this can be made with a milk alternative?

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  • perfect

    Submitted by Lady snapdragon on 26. September 2017 - 16:33.

    perfect

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  • Seriously this is fabulous pastry for gluten free...

    Submitted by Tessie1 on 12. July 2017 - 19:03.

    Seriously this is fabulous pastry for gluten free pastry. Light, flaky and a delicious flavour. Love it.

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  • Thanks for this great recipe I have used...

    Submitted by Gen's thermy on 26. May 2017 - 10:14.

    Thanks for this great recipe. I have used thisbpastry for sausage rolls a few times, and no one has even known it was gluten free.

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  • Hi Helen,...

    Submitted by MChalmers on 3. February 2017 - 19:58.

    Hi Helen,

    Do you have your own GF flour blend? If so, what are the flours/weights ratio - thanks! Smile

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  • Hi Meg   Glad you enjoyed. If

    Submitted by Hungry And Fussy on 2. August 2016 - 11:56.

    Hi Meg

     

    Glad you enjoyed. If it gets too sticky just add more flour.

    Hungry & Fussy


     


     

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  • This gave an amazing result!

    Submitted by Megandj on 1. August 2016 - 23:41.

    This gave an amazing result! Well done and thanks for the recipe. It's important to roll out between two pieces of glad wrap (or on a thermomat with glad wrap on the top) as it will stick otherwise. I used it for chicken and leek pies. Yum!

    Mixingbowl closed

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  • Made a perfect pastry for the

    Submitted by Tasmum on 17. March 2016 - 19:29.

    Made a perfect pastry for the spanakopita. I was concerned because it seemed too moist at first but once refrigerated and then rolled out between baking paper , which was floured as well, it was fine. (Make sure you refrigerate before use or it won't be manageable).

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  • Hi Jo   Thanks for your

    Submitted by Hungry And Fussy on 8. March 2016 - 19:20.

    Hi Jo

     

    Thanks for your feedback, glad to see the pastry turned out well. I wouldn't worry about xantham gum, it is perfectly safe and usually derived from corn.

    Hungry & Fussy


     


     

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  • Have made this pastry about 3

    Submitted by JoNewton on 8. March 2016 - 17:51.

    Have made this pastry about 3 times now.  I halve it as the quantities above make a huge amount.  For one pie half quantities works well.  I'm not totally sure about Xantham Gum as far as human conusmption goes (whether or not its one of those good or bad additives) - but it makes the pastry work well.  I can definitely recommend this recipe to others. Thanks for posting it tmrc_emoticons.)

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