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Gluten-Free Recipes:
Potato Pastry

 cakes
This pastry is excellent for sausage rolls and meat pies etc. If you stick to the recipe, it can be worked and rolled and handles well.
It is important that the mashed potato be prepared several hours beforehand and left in the refrigerator (uncovered) preferably overnight.
DO NOT ADD ANY WATER OR OTHER LIQUID TO THE MIXTURE.

Ingredients:

200g cooked mashed potato 80g white rice flour
60g cornflour 1/2 tsp. salt
100g butter (or margarine) 1/2 tsp xantham gum
1 tsp baking powder  

Method:

Using a mixer or food processor, mix all dry ingredients together well (except butter and potato)
Cut the butter or margarine into small pieces and mix well into the flour until the mix resembles breadcrumbs.
Add the mashed potato and mix until just combined.
Briefly work the dough , shape into a ball, wrap in plastic wrap and refrigerate for approx. 45 minutes.
Knead the dough by hand for approx. 2 minutes until it goes smooth.
Refrigerate again (uncovered) for 1 hour.
Remove from refrigerator and roll out on a cold, floured surface.
Use as required.
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Last updated :August, 2000