This Gluten Free Vegan Shortcrust Pastry recipe is the perfect base (or crust) for sweet and savoury pies and tarts. It is quick and easy to make and light and delicate to eat.
The perfect base for Gluten Free Vegan Quiche or Chard, Courgette and Pea Tart. Fabulous short pastry every time.
Allergy Information – Gluten Free Vegan Shortcrust Pastry
Gluten Free Vegan Shortcrust Pastry is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Gluten Free Vegan Shortcrust Pastry
The basic recipe is the same for savoury and sweet pastry – if you are making savoury pastry just leave out the sugar.
Rolling out the pastry through the cling film is key to success. The cling film is very useful for handling the pastry. Do not touch the pastry directly – it will stick to your fingers and hands and break. You can freeze the dough (as a ball or in a tart case) if you want to make some ahead of time of have some left over.
This recipe will make approximately one 28 cm tart base or make one 18 cm pie (pastry top and bottom).
Recipe – Gluten Free Vegan Shortcrust Pastry
Preparation time 10 mins
Cooking time 20 mins
Ingredients – Gluten Free Vegan Shortcrust Pastry
200 grams gluten-free plain flour (I used a supermarket bought blend)
0.5 tablespoons of ground flax seeds
100 grams very cold vegan margarine chopped in to small cubes (I used a hard margarine)
50 grams sugar (if making sweet pastry – if not leave out)
0.5 teaspoon sea salt
4 tablespoons very cold water
Method – Gluten Free Vegan Shortcrust Pastry
1. Preheat oven to 180 C (fan) or gas mark 4
2. Place the gluten free flour, flax seeds, margarine, sugar (if using) and sea salt (everything except the water) in to a bowl and using your finger tips rub between your fingers until you have an even, sandy texture. You can also do this in a food processor
3. Slowly add the very cold water 1 tablespoon at a time until the mixture can be pressed together into a ball. This may take a little more or less than the four tablespoons depending upon the moisture present in the gluten free flour and flax seeds
4. Split the dough as required. Place the dough on a sheet of cling film (slightly larger than the case you are using to bake the pastry) and take another sheet of cling-film (the same size) place it over the top of the dough and using a rolling pin roll out evenly. The cling film will stop the dough sticking and protect it too. Roll out to just larger than the case you will bake the pastry in and approximately 3 mm thick
5. To line the case peel off the top layer of cling film, keeping the layer of cling film on the base and holding by the base flip the pastry into the case. The cling film is now on the top of the pastry. Leave the cling film on as you ease the pastry into the case and smooth down. Do not worry if the pastry breaks at any point just ease it back together through the cling film. Once you are happy peel off the cling film. You can freeze the pastry at this point
6. Par-bake in the oven for approximately five minutes. Once lightly golden and slightly crisp remove from the oven and cool on a wire rack before filling (or freezing) and completing baking. If you are baking a pie (with a top) you can add the pastry top at this stage – there is no need to pre-bake the pastry top as it will not be made soggy by the pie filling.
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