153.Short Crust Pastry : Glutenfree
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Ingredients:to make ½ lb pastry 1 small banana 4 oz / 100g apple 1 egg yolk 6 oz / 175g 2 ½ oz / 60g butter 2 ½ oz / 60g lard ½ tsp / 2g salt
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Instructions:
Beat the banana and apple to a smooth pureéwith the egg yolk. This is best done in a liquidiser.
Sift the flours and salt into a bowl. Add the fat, cutting intosmall pieces with a knife before rubbing into the flour to form fine crumbs.
Mix in the pureé using a knife.
Work the dough lightly and briefly into a ball, wrap in cling filmand refrigerate for 30 minutes.
Flour a surface with cornflour.
Knead the dough on a cold floured surface with the heel of thehand for 1 to 2 minutes when it should be smooth and putty like.
Refrigerate for another 30 minutes before rolling out on a coldfloured board to the required shape. Keep moving it round on the board sothat it does not stick.
Cooking:
Preheated oven
gas mark 7 425°F 220°C
Cook empty pastry shells for 15 to 20 minutes or until brown.
