For those in need of a dairy-free gluten-free pastry, try this one from Sally’s recipe book.
It is made with olive oil and gluten free flour. The pastry is easy to make and easy to roll.
It was ideal for the egg and bacon pie I made this morning. Thankfully our chickens are laying again so there were decent eggs for the first time in a couple of weeks.
Anyway, for anyone who wants or needs the pastry recipe, here it is. To make the pie, I just piled in bacon and eggs until the dish was full, along with a little grated dairy free cheese, dampened the upper edge of the pastry so the top one would stick, then baked it at 200 degrees C for 10 minutes, and then a further 20 minutes at 160 degrees until it was golden and the eggs set.
Olive oil pastry
2 cups gluten free plain flour
½ teaspoon salt
½ teaspoon gluten free baking powder
Two thirds cup olive oil (mild flavoured)
1 egg, lightly whisked
½ cup water
Mix together the dry ingredients, then mix in the olive oil, egg and water and mix to a soft dough. Wrap in cling film and place in the fridge for 20 to 30 minutes before using.
Sufficient for a 23cm double crust pie or two tart or quiche bases.