152.Short Crust Potato Pastry : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

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.


Preheated oven

gas mark 7 425°F 220°C

Cook empty pastry shells for 15 to 20 minutes or until golden brown.

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