Gluten Free Flaky Pastry

Name: Gluten Free Flaky Pastry
Ingredients: 200 g FREEE White Bread Flour; 0.25 tsp salt; 150 g butter, chilled; 1 egg; 50 ml water; flour, for dusting

Makes 500g pastry

This type of pastry relies on layers of butter created inside the pastry that will expand in a hot oven to create texture. It is typically used for Gluten Free Sausage Rolls and Gluten Free Picnic Sausage Rolls. Depending on how you are going to use this flaky pastry, you could wrap and freeze any unused pastry for another baking occasion.

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Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

200g FREEE White Bread Flour
¼ tsp salt
150g butter, chilled
1 egg
50ml water
flour, for dusting

Put the flour into a bowl, add the salt and stir to combine.
Cut the chilled butter into three equal pieces.
Add one third to the bowl and using a fork or pastry blender, work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
Break the egg into the bowl, add the water and stir to make a dough. If this does not happen easily add another teaspoon of water.
Dust the work surface liberally with flour, place the dough in the middle and dust it with flour.
Gently roll the dough into a 20x30cm/8x12" rectangle.
Cut the second piece of butter into 2mm/⅛” thin slices and lay them in the middle of the pastry, in lines just touching each other.
Gently lift the left side of the pastry over and onto the middle of the butter.
Now lift the right side of the pastry, folding it over so the butter is covered.
Press around the edges and pinch any cracks to make sure no butter is exposed.
Dust the pastry with flour, turn it over and dust the other side.
For the second time roll the dough into a 20x30cm/8x12" rectangle.
Cut the last piece of butter into 2mm/⅛” thin slices and arrange them in lines covering the middle of the dough.
Carefully lift the left and right sides of the pastry over the butter to meet in the middle.
Once again press around the edges and pinch any cracks making sure no butter is exposed.
Slowly and gently fold the pastry rectangle in half, dust it with flour and chill for at least 5 minutes or cover and chill for up to 12 hours
Bring the pastry back to room temperature before rolling out as per your recipe.

Equipment

mixing bowl

Cooking time

as per your recipe

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Gluten Free White Bread Flour 1kg

£2.20

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Ingredients

200g FREEE White Bread Flour
¼ tsp salt
150g butter, chilled
1 egg
50ml water
flour, for dusting

Gluten Free Flaky Pastry

Makes 500g pastry

Ingredients

Write a review

Gluten Free White Bread Flour 1kg

Find a recipe

Ingredients

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