Product Reviews, Restaurant Reviews and Recipes: All GLUTEN FREE!
Pastry: (Makes half LB)
150g Gluten Free Flour
half tps salt
175g Cooled Cooked Mashed Potato
1) Beat flour and salt into the mashed potato and make into crumb like mix. Add butter (in small pieces with knife) beating into the mix.
2) Wrap in Clingfilm and refrigerate for 30 minutes.
3) Knead dough lightly with heel of hand, (like Paul Hollywood does!) so it becomes smooth like putty
4) Restore in fridge for another 30 minutes before splitting out the mix into one third and two thirds. The larger piece is rolled out to make the base and the smaller piece for the pie topping. These both need rolling out into thin flat sheet to cover pie dish. (I found sandwiching in Clingfilm means less mess and washing up! A rolling pin can be used to make it thin and storing the flat sheet in the fridge for another 15 minutes helped keep it’s structure).
5) Butter the dish and lay out the pastry sheet for the base, using a knife to trim the edges. This is backed as a pastry shell until golden brown for around 20 minutes 220 degrees Centigrade.
6) Add filling and top with the other cooled pastry sheet. Add two steam holes in the middle of the pastry and crumple the edges so it seals in the filling. Wash or brush lightly the pastry top with soya milk.
7) Bake pie for thirty minutes until it is golden brown and serve immediately: Enjoy!
From my previous pie attempt which was a similar recipe (without the potato), I found this recipe to produce a mix which was consistent with “real” pastry. The cooling in the fridge allows it to become stretchy and builds up the firmness of the mix.
Filling: Cooked chicken, leeks, tarragon, mushrooms and celery. The stock was added to the cooked mix and simmered for 20 minutes before cornflower was added to thicken the sauce.
It was great to have a proper pie (rather than a pie crust) and one that I had made from scratch!