Shortcrust Pastry

Ingredients:

300 g gluten-free plain flour plus extra for dusting

1.5 tsp xanthan gum

145 g butter very cold and cubed

1 tsp salt add only if making savoury pastry

2 large eggs beaten

Method:

1. Place your flour, Xanthan gum, into a large mixing bowl and mix. Make sure your butter is cold and straight from the fridge before using. Cut the butter into small cubes and rub it in using your fingers until the mixture resembles breadcrumbs.

2. If making sweet pastry, stir in the caster sugar. If making savoury pastry, stir in the salt.

3. Beat your 2 eggs together and gradually add them, cutting it into the mixture using a knife until it comes together. It should form a ball and not be very crumbly – it might be a tiny bit sticky but very minimally.

4. Wrap your pastry in cling film or place into a sandwich bag. Place in the fridge for 30 minutes until firm yet workable – it shouldn’t be rock solid!

Use a savoury shortcrust pastry to make beef and potato pasty.