This is a comprehensive guide on how to use my ready made shortcrust pastry I sell. There are two versions available, both are gluten free and one is vegan too. The pasty comes as a roll. It can be bought frozen or fresh.
The frozen pastry needs about 12 hours defrosting in the fridge. (preferably just take the night before you need to use it). And an additional 30 min to come to room temperature. Upon unrolling it, this is what it will look like.
The pastry needs to be pressed together where the cracks are. So First Remove the top layer of cling film and place as sheet of baking paper over the pastry. Then gently slide your hand under the baking paper and holding the baking tin with the other hand, flip it over. Now remove the other piece of cling film. Use your fingers to push the pastry together where the cracks are until there are no gaps.
Now, work your way around the inside edge of the pastry, pressing it gently into the tin. The next step you can do in one of two ways:
way 1: fold over the excess pastry back into the rim of the dish and press this all the way around using your thumb to create indents.
way 2: cut off the excess and then place pieces of it all the way around, working it back into the rim using your thumb to create indents.
Either way, do not skip this part. The extra pastry in the sides of the shell is what will give it structure and strength. Glutenfree pastry is more fragile than gluten containing pastry and this will stop it from cracking and breaking.
Once you have finished working on the edges, line your pastry with more baking paper and gently press it down. Using a fork, gently prick the pastry bottom all over. This allows steam to escape while cooking so that it bakes evenly and does not form air pockets that bubble.
Now place uncooked rice on top about 2cm deep
Place the tin in the oven at 200C for 12 minutes. Then remove from the oven and lift up the baking paper along with the rice carefully so as not to spill any rice into the pastry shell, and place it in a container to cool down. (you can store the rice in a container once cooled and reuse it over and over again).
Now place the tin back in the oven to bake for a further 5 minutes. After 5 minutes, remove from the oven and allow to cool completely. Once cooled, using only egg white, gently wash the bottom of the pie shell. The egg white wash will seal the holes made by pricking it earlier so that any filling does not seep out.
Once the egg wash has dried (give it about 10 minutes) You can place your filling of choice over the top. In the photo below, I made a spinach, feta and onion quiche. Cook as per your recipe instructions.
Below is the baked quiche looking so yummy and smelling delicious.
I hope this helps you in making your own quiche or tart shells using my gluten free pastry.
My pastry can also be rolled out, pricked with a fork and baked for 12-15 minutes at 200c. Once cooled, break it up and place it in a food processor to form crumbs. Then add about 50-80g melted butter or vegan butter (if using the vegan pastry) and press this into a lined spring form pan to form the base of your cheesecake.
To order Pastry or purchase pastry in stock, please see my order page.