Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vickys sweet / savoury shortcrust pastry - gf df ef sf nf. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF is something which I have loved my entire life. They’re fine and they look fantastic.
Ingredients of Vickys Scottish Shortbread, GF DF EF SF NF Prepare of gold-foil Stork (or butter), softened. The French-style sweet shortcrust pastry (Pâte sucrée ) is the type of pastry dough you need to use if you intend on making French dessert such as the lemon. This pastry is easy to work with, and the recipe can easily be doubled.
To begin with this recipe, we must first prepare a few components. You can have vickys sweet / savoury shortcrust pastry - gf df ef sf nf using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF:
- Get 150 grams rice flour
- Make ready 60 grams sweet rice flour
- Prepare 60 grams cornstarch
- Get 2 tbsp sugar (if making sweet pastry)
- Make ready 1 tsp xanthan gum
- Make ready 225 grams sunflower spread/butter or hard vegetable fat
- Make ready 4 tbsp iced water or as much as required
It's also one of the easiest pastries to make yourself from scratch. Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal. A really easy way of making buttery shortcrust pastry. The pastry is freezer friendly, simply wrap in cling film and freeze and thaw in the refrigerator when needed.
Instructions to make Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF:
- Sift the dry ingredients excluding the sugar into a bowl and rub in the butter or fat to form 'breadcrumbs'
- Mix in the sugar then add some of the water to form a soft but not sticky dough
- On a floured surface knead until smooth and crack free
- Split the dough into 2, wrap in clingfilm and refrigerate for half an hour before use
- Roll out the dough between 2 sheets of floured parchment paper as gf pastry can be quite tricky to move without breaking but patches very easily. If making a pie, slip a plate under the bottom parchment, peel off the top one, put the pie dish on top and flip it over, then press the dough into the tin
- Can be frozen. Just follow your recipe for cooking times. To blind bake use gas 6 / 200C / 400°F for 20 - 25 minutes
- For a whole grain crust, replace the rice flours and cornstarch amounts with 75g millet flour, 75g sorghum flour and 60g gf oat flour
- This is enough for 2 x 9" pie crusts / shells
Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson. For the pastry, sift the flour, cayenne pepper and salt and pepper into a bowl. Rub in the butter, then add the grated cheese. Savoury Shortcrust Pastry Recipe with step wise pictures. This pastry is my go to recipe for tarts, pies and quiche.
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