RECIPES > BAKING
CREAM CHEESE PASTRY
This gluten-free pastry recipe bakes to a crisp crust and is perfect for pies, quiches and tarts. It also freezes very well, rolled into a ball and wrapped in several layers of clingfilm.
By Sally Holland
Gluten-free flour mix
Gluten-free baking powder
Cream cheese, chilled
Pinch of salt
Place the flour mix, salt and baking powder in the bowl of a food processor and pulse to mix.
Cut the cream cheese and butter in to chunks and then add to the food processor.
Whizz until the mixture resembles coarse breadcrumbs.
Whisk the egg and water together. Pour into the flour mixture and pulse until the mixture starts to clump together but is still crumbly. When you press some of the mixture together in your fingers it should feel like it will come together when it is removed from the food processor.
If it feels too dry add a few more drops of water but be careful not to add too much.
Tip out onto a clean surface and work the mixture with your hands until a smooth dough is formed.
Wrap in cling film and refrigerate until ready to use. It’s perfect for a French onion tart.
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