Allergy free potato pastry recipe

Lovely to make on a winter's night as the mash is warm.

Ingredients

Pastry

• 450g warm mashed potato
• 1 ¼ cups Orgran all purpose flour
• ½ cup cornflour
• 1/3 cup Orgran gluten free gluten
• 1 tsp salt
• 100g Nuttelex spread
• 1 tsp Orgran No Egg whisked with 30mls water until thick
• 1 tbsp goat’s milk for browning

Method

• Once the potato is cooked and mashed blend in the Nuttlex until smooth.
• In a large bowl combine the flour, cornflour, gluten free gluten and salt.
• Add the mashed potato mixture.
• Add the No Egg mixture.
• Using a flat-bladed knife, stir until dough forms.
• Dust a work surface with flour.
• Knead the dough for 3 minutes or until smooth. It starts out very sticky but quickly gains form and stops sticking.
• Wrap dough in cling wrap and set aside for 30 minutes to rest.
• Just before cooking brush with the goat's milk so that the crust turns golden.

Note

• If you think you've made too much mash and will struggle to make the pastry dry enough, just put the Orgran No Egg powder into the mix and leave out the 30mls water. You can also add in a little more plain flour until you find the right balance.