How to make our Pastry Mix

The video below will show you how to make our pastry mix.  It is essential that you make this pastry by hand as it will not turn out well if you use a mixer or similar device.  The flour I use for kneading and rolling is tapioca, some people have used regular gluten free flour without any issues but I haven't tried this myself, so cannot say for sure that you will get the same result. 

Leftover pastry
Pastry does not freeze well in a block, or roll out well once it's been frozen.  The best way to handle anything leftover is to roll it out and cut it into rounds for use as pizza bases or flatbreads then freeze these on a tray with something in-between them to free-flow.  You can then defrost these and use anytime within three days.  You can also blind bake in quiche/pie tins and freeze once baked for that quick lunch when needed! 

Substitutions for those who are dairy intolerant or vegan


You can sub out the butter for 1/4 cup of ghee and this will remove the dairy proteins, everything else remains the same.  If you are severely allergic to dairy I suggest you use the vegan substitutes below.


If you wish to make this recipe vegan please do the following:
Add 1 teaspoon of salt to the dry mix and combine well.
Into the water put 1/4 cup of melted coconut oil and 1/4 cup olive oil and bring to the boil.
Pour the boiling water into the dry ingredients and quickly mix with a knife until it comes together into a ball.  You can then knead on a tapioca floured bench briefly until smooth and roll out as usual.  You may need a little extra tapioca as it will be a little stickier than the original version.

How to make a sweet pastry

To make a nice sweet pastry use the same process but change the added ingredients slightly to:

250ml water
100g butter
2 Tbsp maple syrup

Add the maple syrup and mix it in just as the water is starting to boil.  Follow all the other steps as per the packet instructions.  This pastry cooks and browns faster so keep an eye on the cooking times. Blind baking may require you to cover the top edges if they brown too quickly.

How to make Pies

Roll pastry out and cut to size required.  It doesn't matter what size pie or quiche you are making, unless you are using a pie maker, you should 'blind bake' the base by placing baking paper and beads into the casing and putting in an oven set to 180C for 20-25mins.

Once the bases have been baked you can remove them from the tin, fill them and brush the edges with egg.  Brush the edges of the pastry lid with egg as well and place on top, rolling over the edge to seal in the filling.  I then cook the pie directly on a lined baking tray because I like a crunchy base and bake for an additional 20-25min or until golden brown.  If you want the bottom to be softer you can put it back into the tin prior to the second bake.

How to make Flatbreads

Roll pastry to 2ish mm thick then cut to size required using whatever you have to hand. Pot lids are really handy for this.  Put into a clean non stick pan on a medium/low heat.  As bubbles start to build pop them with a toothpick then turn flatbread over.  Prick any further bubbles on the other side and gently press down with a fish slice.  Remove and cool on a cooling rack.

The cooking process should take no longer than a minute per side and can also be done on a BBQ hot plate or electric frying pan.  

Pasty can be rolled even thinner for a lunch wrap or slightly thicker for naan bread/soft taco's or a super quick pizza base!

How to make Pizza Bases

Make dough as per instructions.  Cut into two and roll each half just large enough to fit a 30cm pizza tray.  Prick all over with a fork and bake in the oven at 180C for 8 minutes.  By this time the dough will have bubbled up so prick again with a fork.  Bake for another 8 minutes.

At this point, if you like a crispier base, turn over and top the underside, otherwise top as it is for a slightly doughier base.

Top with flavours of choice and return to the oven for another 20 minutes or until done. Enjoy!

(If you are only needing one pizza base then you can cool, wrap and store the second base in the fridge for up to four days or in the freezer for up to a month)


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