The following is a good all round gluten free (GF) pastry, the best I have come across so far. I would be happy to know of anyone else’s favourite wheat free pastry recipes.
GF Sour Cream Pastry:
This recipe is adapted from Maggie Beer’s sour cream pastry recipe to make it fructose friendly/GF and a little sweeter. From the following I was able to get six smaller tarts and one large tart base. To make it with wheat flour, just substitute normal plain flour for the GF plain flour and omit the xantham gum.
Preheat the oven to 200 C or 390 F
- 120 ml sour cream (do not use all of it if unnecessary)
- 250 g GF plain flour
- 1 tspn. xantham gum
- 3 tbsp. icing sugar (for sweet pastry)
- 200 g unsalted butter, chilled
Sift the flour and xantham gum (and the optional sugar) into the bowl of a stand mixer. Dice the butter into small cubes and add to flour mix. Blend until the butter has combined with the flour and the mixture resembles bread crumbs. I like to use the paddle attachment of my stand mixer rather than the whisk/beater attachment.
While mixing, add the sour cream gradually until the dough leaves the sides of the bowl and forms a ball. It should be tacky but not sticking to your fingers. I’m sorry but I forgot to take photos of this step. Wrap the dough tightly in glad wrap and refrigerate it for approx. 20 minutes before working with it. Try and keep handling of the dough to a minimum, or the butter will begin to melt. If this happens, re-wrap the dough and place it in the fridge for another 5 minutes to chill it and begin again. When the pastry warms up it becomes increasingly fragile and harder to work with.
Place the unwrapped ball onto a GF floured bench and knead for 30 seconds. Half of this recipe will be enough for one large 9″ tart pan/pie dish and the other half can be divided into six smaller 5-6″ tart pans or frozen for later use – just make sure that it is well wrapped and you may need to add a little extra sour cream when you thaw it out to add more moisture.
Cut off enough pastry for one pan. Roll the pastry between two layers of wax paper (to prevent sticking) until it is about 3mm thick. GF pastry can be temperamental and fragile. Peel off one side of the wax paper, then replace it loosely; flip the dough over and remove the other sheet of wax paper and place the dough side down on your lightly floured hands. The remaining sheet of wax paper should just lift off and then you can carefully transfer the pastry into the awaiting pan. Spray your dishes with olive oil to assist with pastry removal later on.
At this point, I like to freeze the pastry for about 10 minutes before blind baking it. Then, I add baking paper and ceramic baking balls (a brand new purchase, before this I used rice grains) to prevent bubbling while baking and bake it at 200 C for 10 minutes. Set a timer. Remove the baking paper and whichever pie weights you chose to use and return the pastry to the oven for another 5-10 minutes. When it is golden brown, it is time to remove it. If I was making a pecan pie, I would only return the pastry to the oven for 5 minutes the second time but because the filling does not need to be baked, the pastry must be fully cooked before it is filled.
You could also use this pastry for sausage rolls or hand pies.