Use our Most Marvellous gluten-free savoury shortcrust pastry mix to bake truly scrumptious pies, quiches, tarts, parcels and savoury pastry bites and snacks.
The only limit on its use is your imagination! But if you’re looking for some inspiration, then why not check out our recipes section.
It takes just minutes to make a ball of truly scrumptious and gloriously gluten-free pastry using our mix – you simply add fat, egg and milk.
Our extensive research and testing has led us to the firm belief that gluten-free pastry is at its best when made with a 50:50 split of butter and margarine (or Stork block and dairy-free margarine if you are lactose intolerant).
You should leave our Most Marvellous Gluten-Free Savoury Shortcrust Pastry to rest/chill in the fridge for a minimum of one hour before rolling out. If you can leave it even longer, you will get even better results when rolling/handling the pastry.
We always recommend rolling your pastry between two sheets of clingfilm so that the structure of the pastry is not altered by the addition of flour for dusting.
Following the on-pack instructions, you can choose to make up the whole packet to yield a pastry ball of roughly 760g or weigh out half the contents (200g) to make a pastry ball of roughly 380g.
xx Millie, Marcus and Me xx