After much searching for recipes and experimenting by baking one pie a week i have discoverea very tasty savory pastry recipe. Of course olly and i were both getting fatter from eating all the pies i was making, so i have now had to limit pie making to just once a month 🙂

Ingredients:

75g rice flour

75g cornmeal

75g potato flour

~ 1tsp xanthan gum

1 pinch salt

150g soya butter

1 egg whisked

• Sift the rice flour, cornmeal, potato flour, salt and xanthan gum into a large bowl and mix well.
• Add chunks or cubes of the soya butter and rub into the flour (or use a pastry cutter) to make “breadcrumbs”.
• Add enough of the egg to bring the pastry together but make sure it isn’t too wet as it will shrink in the oven.
• On a lightly potato/rice floured board knead the dough. Roll into a ball slightly flatten it, wrap in cling film and chill in the fridge for a minimum of 30 mins but best left overnight.
• When chilled roll the pastry out between two baking sheets and use as required.

Tips

• I brush a bit of whisked egg over the top of the pastry after it is half cooked, it makes the pastry go golden.
• if cracks appear in the raw pie casing smooth pastry dough with a little water to fill in the gaps.
• Always use a pie funnel to stop pastry collapsing and filling from boiling over.