Grain Free Pastry by tania CR[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]

I LOVE this pastry and am so excited to be sharing it with you.  Make it your own.  Just have a go!  It is so simple, can be used for all kinds of dishes including pies, tarts, chips, biscuits – anything you would love to eat that includes pastry.  The best bit – it takes 2 ingredients, takes a few minutes to make, and is gluten-free, grain-free, nut-free, dairy-free and sugar-free!

Equipment

  • mixing bowl
  • food processor
  • non stick baking paper
  • baking tray or pie dish or baking dish (what ever you like really)

Ingredients

  • 1 cup of pepitas (whole) 
  • 1 egg (room temperature)

NOTE:  for a bigger batch of gluten-free-pastry (grain-free too!) just multiply it out.  Sooooo simple – for example, if you want to double the mix – 2 cups of pepitas + 2 eggs (I reckon you get the drift)

Method  [/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
click on the photo above for a looksee

  • Preheat your oven to 175C
  • You do need a blender of some description here
  • Mill the pepitas until they resemble fine bread crumbs (meal)
  • Place the meal into a mixing bowl
  • Add your egg
  • Combine with a fork until it starts to come together into a bit of a lumpy ball
  • Using your hands – scoop up all of the mix and push it into a ball with your hands
  • [/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][fusion_highlight]The key to making this pastry work – that is being able to roll it out thinly, is ONE:  eggs must be at room temperature and fresh  TWO: use your hands and keep working the dough for a little while – a couple of minutes – massaging some love into the ball and kind of squishing it until it gets a bit softer and more pliable – this action helps to relax the proteins and stretch them – making the pastry super easy to roll out.[/fusion_highlight]
  • Using two sheets of non stick baking paper (see photo) – roll out the pastry (remember to roll in all directions for an even pastry – you can trim it into any shape you like)
  • Keep rolling until you have the desired thickness
  • I used a pie dish – gently lifting the pastry and placing it into the pie dish – trimming away excess and patching any holes or thin bits

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extra info, hints & tips

  • you can use any seed or nut for this dish – just REMEMBER some nuts contain a lot more oil – eg pecans!
  • you can add fresh or dried herbs to the mix, anything you like really to make your own savoury chips or dipping biscuits (see Savoury Chips below)
  • you can make a full pie with this pastry – an actual lid!
  • if you don’t like the greeness of the pastry – use a light coloured nut or seed – easy
  • REMEMBER to blind bake it – either use a fork to prick some holes into the base to let the air out or use some pastry weights (this is for pie dishes only)
  • If you are going to make a pie or tart – REMEMBER to BAKE THE PASTRY for 5 minutes to “seal” it enough to take the wet ingredients
  • a THICKER base is ideal if you are planning a lot of filling
  • KEEP THE MOISTURE content low if you can

Sweet Potato Pie

I simply used some left over roasted sweet potato, freshly chopped sage, black pepper and some salt to taste – 3 eggs and some goats fetta – mixed it together like I would for a frittata – poured it into the already baked pastry mold, cooked until the centre was just set – still a slight wobble, removed from oven – gently removed from the baking dish and served with a rocket and pear salad!

Cheese Crisps/Savoury Chips

  • To a single mix (before adding the egg) of the ground meal – add a quarter of a cup of finely grated cheese (I prefer Parmesan) and combine well – add the egg – combine as per method above.
  • Roll out thinly and bake
  • remove from the oven – place on a cooling rack
  • break up into lovely crisps

Easy as….. xxx Tania[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]