This rich and tasty pastry is a perfect vehicle for any sort of topping and can be served with drinks or made in a larger size and served as an entrée or light meal. The cooked pastry can be made in advance and stored in an airtight container ready to be titivated just before your guests arrive.
Jan
GLUTEN-FREE CREAM CHEESE PASTRY
150 gm cold butter, cubed
250 gm cream cheese, cubed
180 gm rice flour )
60 gm tapioca flour ) or 280gm Revenge Gluten-Free Plain Flour Mix
40 gm potato flour )
4 gm psyllium husks or guar gum
1 whole egg, beaten, to glaze
Preheat oven to 220°C.
Place butter and cream cheese in a food processor and pulse to bring together. When combined, add flours and guar gum, and process. Stop the machine and scrape down the sides of the bowl when necessary. Process until the pastry comes together.
Turn the pastry onto baking paper and knead for several minutes, dusting with extra white rice flour if necessary.
Refrigerate for 5 minutes to regain some stiffness then roll the pastry out between two sheets of baking paper to a thickness of 5mm. Cut the pastry into desired shape/s, brush with egg, and transfer pastry on the baking paper to an oven tray. Chill again for 10 minutes and bake for 20 minutes or until crisp and golden.
The cooked pastry will keep well in an airtight container for 4-5 days stored in a cool dark place.