Gluten Free Potato Pastry Recipe

Gluten, Dairy and Egg free, Vegan

1 medium potato, cooked and well mashed (no lumps!)
1/2 tsp salt (can definitely use less/none)
1 tsp tomato paste (or pesto)
1/2 tsp mixed herbs
2 and 1/2 Tbsp cornflour
1/2 cup white rice flour
90g Olivani (a bit under half a cup)

1) Mash the salt, tomato paste and mixed herbs into the potato until evenly combined. I just use a fork and make the whole thing in the pot I cooked the potato in. Leave to cool slightly, about 5 – 10 minutes.
2) Add cornflour and white rice flour. Combine through. Mixture should be a little dry.
3) Add Olivani in little bits and blend through. The mix will be soft and sticky. Add a little extra white rice flour if too sticky to make into a ball. Combine well, form into a ball then refrigerate for 1 hour.
4) Roll pastry onto a lightly floured surface. Make sure your rolling pin is also well floured. This mix can be tricky to handle, so baking paper may be useful. OR, press directly into greased pan.

If making quiche or pie: Bake quiche crust for 8 – 10 minutes at 220C before adding filling to cook bottom through. Add filling then bake until quiche is lightly browned on top.

This makes PERFECT little party crackers as well! If it?s rolling out easily, roll to around 4 mm thick, cut out shapes with biscuit cutters (can do animal shapes for the kids) and bake at 220C for 8 – 10 minutes depending on how crispy you want them. If its not rolling well just form little balls and press down. Just as tasty! I serve them with sun dried tomatoes, basil, feta and olives. Yum!

– Hannah

Download Recipe