+ Well Nourished ⎮ Healthy Home Made Pastry

Healthy Homemade Pastry

Gluten-free, dairy-free, egg-free, wheat-free, grain-free pastry

Before I owned a Thermomix, I never made pastry, now I make at least one batch every few weeks. Even without a Thermomix, it really is so simple to make and the health benefits of avoiding awful store bought pastry is well worth it.

I often post pictures of quiche and pies I’ve made and the recipe for my preferred pastry is always requested. So today I’ve shared my families two favourites – one a simple spelt pastry and the other is gluten, grain, dairy and egg free (vegan). They can both be used for sweet or savoury and they are really very simple to make.

A word about store bought pastry
I largely avoid all wheat but my one exception is a very occasional splurge on puff pastry (because I’m nowhere near patient enough to make my own). The only brand I buy though is Careme All Butter Puff Pastry – it contains just butter and flour. You see, the majority of store-bought pastry is a dumping ground for dangerous additives, vegetable oils, sugar and trans fats.

Before you think every now and again won’t hurt – did you now that trans fats accumulate in your cells and that their effect on your body is cumulative. Because there is no immediate visible effect of consuming trans fats the warning signs are missed until the damage is done years later. Don’t let your (and especially your children’s) body become bogged down with this toxic oil. Make your own pastry!

Spelt shortcrust pastry 
300g wholemeal spelt flour
Pinch sea salt
3 tablespoons rapadura or coconut sugar (only for sweet pastry)
120g butter, chilled and diced
1 egg yolk (optional)
1-2 tablespoons chilled water (approx.)

Method

  1. In a food processor mix the flour, sea salt and sugar (if using) until combined. Thermomix 5 seconds, speed 4.
  2. Add the butter and process until it comes together in a coarse crumb  (you can also do this by hand by rubbing the butter into the flour mix). Thermomix 10 seconds, speed 6.
  3. Add the egg yolk and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don’t overwork it). If you are not using the egg yolk, you’ll just need extra water. Thermomix 10 seconds, speed 6,  then 30 seconds, wheat symbol (to knead).
  4. Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
  5. Roll into a ball (or portion into smaller balls) and wrap in parchment (baking) paper. Rest in the fridge for at least 30 minutes or until needed. See the note below for tips on rolling.
  6. For a crisper pastry, blind bake for approximately 10 minutes or bake on the bottom shelf of your oven.

Gluten, grain, dairy and egg free pastry
2 teaspoons chia seeds (ground is best, but can be unground)
Pinch xanthan gum (optional but does help to bind it more strongly)
70ml hot water
200g almond meal
70g true arrowroot flour (starch)
3 tablespoons rapadura or coconut sugar (only for sweet pastry)
½ teaspoon bicarbonate of soda
Pinch of sea salt

Method

  1. In a small bowl, place the chia, xanthan and hot water and mix until well combined.  Rest until a gel is formed (approx 10 minutes).
  2. In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. Thermomix 5 seconds, speed 4.
  3. Add the chia gel and process until the dough comes together.  Thermomix 10 seconds, speed 6.
  4. Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
  5. Roll into a ball (or portion into balls) and wrap in parchment (baking) paper. This pastry can be used immediately or rest in the fridge until needed. See the note below for tips on rolling.
  6. This pastry may not brown the same way wheat pastry will – avoid overcooking it as it will toughen with prolonged cooking.

A note about pastry consistency
As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for all types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl).  If your kitchen is hot (during summer) you will need to work quickly to assemble.

A note about rolling pastry
Personally, I find the cleanest and most fool proof way to roll pastry is to roll it between two pieces of parchment or baking paper. Remove the top piece of paper and invert the pastry into the pan before peeling off the bottom layer.

 

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Gluten-free, dairy-free, egg-free, wheat-free, grain-free pastry

  • Rachel

    By true arrowroot for the gf version do you mean that using tapioca flour/starch won’t work?

    • No just that’s what I tested it with Tapioca should be fine in theory! G x

  • Rachel

    I made the spelt version and it’s great!! I made beef madras and veggies pies with it! 🙂 🙂

    • Awesome – love a good meat pie and madras sounds amazing , thanks for sharing Rachel G x

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