Friday, June 22, 2012

Allergy free quick puff pastry recipe

Isn't quite as flaky as store bought normal puff pastry as there are only a few layers rather than dozens. Still, this is crispy on top, soft underneath, rich yet pleasing in flavour and crispy enough to eat that you think puff pastry.

  • 1 cup Orgran all purpose flour
  • 1/3 cup Orgran gluten free gluten
  • Pinch of salt
  • 1 cup Nuttlex
  • 100ml cold water
  • Spare Nuttlex
For this single-double pot pie I halved the ingredients as I didn't need a full serve of pastry. For a full pie you should double the amount as this is for one normal sized piece of puff pastry. If doubling, divide the dough in two and roll the two sheets separately.

  • Sift the flour, gluten free gluten and salt into a large bowl.
  • Add the Nuttlex to the flour and roughly rub it in using your hands until there are some chunks left but it has been combined evenly.
  • Make a well in the centre and add the water.
  • Combine, adding a little more water if necessary, until you have firm rough dough.
  • Roll out on a lightly floured board into to a rectangle about 20cm x 50cm. You should be able to see streaks of Nuttlex in the pastry. Be careful not to make the dough too sticky but allow it to be fairly wet. Use dusted flour to handle.
  • Using a piece of greaseproof paper or cling wrap, dip the paper/wrap in the Nuttlex and lightly wipe it over the pastry to leave a very thin layer on the dough. (This helps create the puff in puff pastry as the Nuttlex lets off steam.) 
  • Fold a third of the pastry into the centre then fold the bottom third up over that. (Much the same as you fold paper to put in an envelope.)
  • Give the dough a quarter turn and roll it out again.
  • Repeat the adding of extra Nuttlex, folding, rolling and turning at least twice more.
  • Wrap in cling wrap and place on a flat plate.
  • Chill the pastry for 30 minutes before using.
  • Cook at 180-200°C for 20-30 minutes.

  • Be very gentle with the pastry at each stage as it is even more fragile than normal puff pastry.
  • There are more ingredients to make this too sticky to handle than too dry so add flour until it is just manageable. The dough gains a little strength as it is folded but be careful not to roll it out too thin just before wrapping.

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