Ingredients: to make ½ lb pastry
3 oz / 75g rice flour
½ tsp / 1g salt
6 oz / 150g cooked mashed potato
2 oz / 50g cornflour
4 oz / 100g butter or margarine
Do not add extra water.
Beat the flours and salt into the potato. A food processor gives the best results. Add the fat, cutting into small pieces with a knife before beating into the flour.
Work the dough lightly and briefly into a ball, wrap in cling film and refrigerate for 30 minutes.
Knead the dough on a cold floured surface with the heel of the hand for 1 to 2 minutes when it should be smooth and putty like.
Refrigerate for another 30 minutes before rolling out on a cold floured board to the required shape. Keep moving it round on the board so that it does not stick.
I find it easier to roll it out between two sheets of siliconee coated paper.
gas mark 7 425°F 220°C
Cook empty pastry shells for 15 to 20 minutes or until golden brown.
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