The Gluten Free Kitchen Ready-to-Roll Shortcrust Pastry 250g

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Gluten Free Short Crust Pastry ready to roll and bake

Product Details

I, for one, prefer home made pastry every time, but in this busy life we sometimes just don't want to spend those valuable minutes making pastry. So for those days when you need it right now, here is a lovely gluten free ready made short crust pastry, frozen so you can keep some in the freezer for convenience, and so easy to use. Just thaw, and then nead for a minute or two until soft and pliable. Then this gluten free pastry is ready to be used in your favourite short crust recipes, pies, flans, tarts...my mouth is watering.

Recipe

You can use the Gluten Free Kitchen short crust pastry where ever you need pastry. Try this

Gluten free Lemon Meringue Pie

Pie crust: 200g Short crust pastry Filling: Juice and zest of 2 lemons 25g cornflour 150ml cold water 50g caster sugar 15g butter 2 egg yolks Meringue: 2 egg whites 115g caster sugar Method: 1. Preheat the oven 190°C or Gas mark 5 2. For the base: Defrost the pastry, need until soft then roll out on a smooth surface, covered lightly with gluten free flour. This recipe is for a 20cm pie or flan dish. Roll the pastry out to fit your dish including the bottom and sides. 3. Blind bake the pastry by lining it with greaseproof paper and fill with baking beans, any dried peas or beans will do for this, it is just a matter of putting some weight inside the case so that the pastry doesn't bubble. Bake the pastry case blind for 10 minutes, remove the paper and beans and cook a further five minutes. Lower the oven heat to 150°C/Gas 2. 4. While that is baking, make the filling: Place the cornflour and sugar into a bowl. Add enough of the water to mix the cornflour to a smooth paste. Pour the rest of the water and the grated lemon zest into a medium saucepan. Bring this to the boil, then pour it gradually on to the cornflour, mixing all the time until it is smooth. 5. Return the mix to the pan and bring back to the boil, still mixing, simmer gently for about 1 minute, stirring all the time to prevent it from catching. Then remove the pan from the heat and beat in the egg yolks, lemon juice and, finally, the butter. Pour the lemon mixture into the pastry shell and spread it out evenly. 6. For the meringue, use a large bowl and in it whisk the egg whites until they form stiff peaks. Whisk in a quarter of the sugar at a time until it is all incorporated, then spread the meringue to the very edge of the pastry rim so that it seals the edge completely. Cook in the oven for 45 minutes, until the meringue is pale beige, it should be crisp on the outside and squashy within. 7. Serve warm or cold, but if warm, leave it to settle for about 20 minutes.

Gluten Free, Vegetarian

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