This dough can easily be adapted for different pasties by adding a tablespoon of sugar or seasonings (e.g., cinnamon, ground cloves, grated nutmeg) for sweet pasties, or herbs and other seasonings for savory or meat pasties. And of course, it can always be left plain.
See also: Pasty Dough, Vegan Pasty Dough
The Inside Scoop
When both volume and weight measures are provided, the volume measures should be considered approximations. The standard measure for a cup of sugar is 192 grams. By volume, this measure will be less than 1 cup.
When making pasty dough, the key is: Keep it cold! Place the stick of butter in the freezer for approximately 1 hour. Then, using either a grater or the grating tool of a food processor, grate the frozen butter before adding it to the flour mix. If the grated butter is not used immediately, return it to the refrigerator. Part of the pasty dough’s flakiness is due to the steam that is generated as the butter melts.
Grated butter.
If using a food processor, place the cornstarch, potato starch, my gluten free flour mix, xanthan gum, guar gum, salt and any dry flavorings (sugar, herbs, dried tomatoes) in the bowl of the food processor and pulse for 2 seconds to mix everything. Add the butter and pulse for 2 seconds three to four times until butter is the size of peas. This ensures a uniform rise as the butter melts and turns to steam during baking.
If mixing by hand, place the cornstarch, potato starch, my gluten free flour mix, xanthan gum, guar gum, salt and any dry flavorings (sugar, herbs, dried tomatoes) in a medium-size bowl. Use a pastry knife to cut in the butter. This ensures a uniform rise as the butter melts and turns to steam during baking.
You can also rub the grated butter into the gluten free flours using your fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the butter to melt.
If using a food processor, pour the water into the food processor’s feed tube, pulsing for a second at a time. (Placing a funnel in the top of the feed tube can offset water running down the outside of the measuring cup.) Pulse just until the dough begins to come together.
If mixing by hand, make a well in the middle of the gluten free flour/butter mix; this helps ensure that there is no dry flour left on the bottom of the bowl. Add the ice water. Use a spatula to mix together until dough is just wet. Then using only your fingertips, knead the dough just enough to bring it together.
Place a piece of parchment paper or plastic wrap on your work surface/counter top; dust lightly with gluten free flour. Bring dough together to form a ball; lightly dust the top with more gluten free flour, cover with plastic wrap and then, using a rolling pin, roll out to form a rectangle.
Carefully lift one end of the dough using the parchment paper and fold it over the middle third of the dough.
Now lift the other end of the pasty dough using the plastic wrap and fold it on top of the other two thirds. You will have 2 smooth sides and 2 rough sides.
Second fold: 2 sides smooth and 2 sides rough.
With one rough side facing you, roll out toward the other rough end, to elongate the dough. This will create a long, narrow pasty dough with the short ends rough and the long sides smooth. Repeat the folding by again using the plastic wrap to lift one rough end and fold it over the middle third, then repeat with the other rough end. Turn the dough a quarter turn, and repeat the folding. Turn the dough and repeat the folding one more time. The dough will be smooth on all sides. Divide dough in fourths, wrap each piece separately in plastic, label and chill for at least 12 hours.
A light flaky pasty dough with a eat-it-by-itself delicious flavor. Grate butter. If using a food processor, combine all ingredients except the butter and water in the bowl of a food processor. Pulse for 2 seconds to mix the dry ingredients. Add the grated butter. Pulse 3-4 times for 1 second each, until butter is the size of small peas. Slowly add the ice water through the feed tube and pulse just until the dough begins to stick together. Do not overwork. Remove dough from the bowl of the food processor, press together just enough to make a loose ball and wrap in plastic wrap. Refrigerate for at least 12 hours. If making the pasty dough by hand, cut the butter into the flour mix using a pastry knife, until the butter is the size of small peas. Make a well in the middle of the flour/butter mix and add the ice water; mix just until dough begins to stick together. Do not over mix. Shape dough into a loose ball, place in plastic wrap and refrigerate for at least 12 hours. After twelve hours, remove the dough from the refrigerator and place on a sheet of lightly floured plastic wrap or a pie mat. With a rolling pin, roll dough away from you. Lift one end of pasty dough, using the plastic wrap, and fold one third of the dough over the middle third. Using the plastic wrap, fold the other end of the dough over the first two layers. Turn dough a quarter turn. Again, roll out dough, rolling away from you. Repeat folding. Dough will now have a smooth edge on all sides. Turn dough a quarter turn. Repeat turning, rolling and folding until dough has been rolled and folded up to total of 4 times. Divide dough in fourths, wrap in plastic and refrigerate until ready to use. Dough needs to be refrigerated at least 15 minutes.Gluten Free Pasty Dough
(No Ratings Yet)
Loading...Ingredients
Instructions
70 g./ 7 T. White Rice Flour
35 g./ 3 1/2 T. Brown Rice Flour
24 g./ 2 T. Potato Starch
15 g./ 2 T. Millet
11 g./ 1 1/2 T. Tapioca Flour
This equals 155 g. per 1 cup.
To make a large batch at once, I multiplied the above amounts by 8:
560 g./ 56 T. White Rice Flour
280 g./ 28 T. Brown Rice Flour
192 g./ 16 T. Potato Starch
120 g./ 16 T. Millet Flour
88 g./ 12 T. Tapioca
This makes 1240 g./ 8 cups of Gluten Free Flour Mix
Roast Vegetable Pasty with an Onion and Garlic Dipping Sauce in Gluten Free Pasty Dough
No Comments