Prep 10 mins
Cook 30 mins
This is a very versatile pastry. It can be used for sweet or savoury pies or tarts and even as a base for a baked cheesecake. There is no need to pre-cook this pastry before filling, if using as a pie or quiche shell. It freezes well. Nobody would realise this is gluten free. It makes a beautiful golden and crisp pastry that is not crumbley. I have used this recipe to make tart shells-just use a round cutter and place into lightly greased muffin trays-Fantastic and they stay fresh for days! Cook the tart cases and then fill with caramel or lemon curd. For Easter I filled the tarts with chocolate mousse and topped them with a mini Easter Egg. This recipe uses the US. white, powdery potato starch This is a soft dough...which is the reason for the 30 minutes refrigeration. After being chilled it will be easier to use.
- 250 g cream cheese
- 250 g butter, softened
- 200 g rice flour, use a finely ground flour
- 200 g potato starch (potato flour in Australia)
- 1 teaspoon xanthan gum (optional)
- Combine the cream cheese with the butter, stir until smooth. You can use wooden spoon to mix.
- Add the remaining ingredients. Mix well. Using a clean or gloved hand towards the end of the mixing will quicken the process and bring the mix together quickly.
- Chill the dough for 30 minutes in the refrigerator and then use as required. If the dough is a little stiff, knead lightly and it will become more pliable.
- Roll out between sheets of baking paper as this stops the pastry from clinging to the work surface and your rolling pin. It also eliminates the need to use extra flour when rolling the dough.
- Cook at the temperature required for your recipe. I have found that there is no need to grease or spray the tins/bakeware.
- The pastry cases I have cooked at fanforced 180°C for about 30 minutes.
This is very easy to make! It is also very tasty - my whole family loved it and my husband asks if I am trying to fatten him up as I always want him to try the new recipes I make! My first attempt I used glutinious rice flour by mistake. The bottoms of the tarts did not get crisp in the pie pans. Use regular rice flour or the fine oriental rice flour and they will turn out great!. Thanks Jubes for a great recipe!
fantastic recipe for sweet or savoury pies, it is really workable and so easy, i made some small quiche and sausage rolls out of the dough, tastes great, a1 recipe, thanks for posting
MMmmM! This pastry is yummy! I made it with pumpkin pie filling and it is delicious. I had to keep putting the pastry back in the fridge to keep it nice and cold, but it was very easy to work with. I will defiantly use this again! Thanks so much!