So the “Ingredients Alphabet” gig gets a bit tricky with “X” but we have a friend in the cupboard as anything with Gluten is well and truly off the menu here. Xanthan Gum has a cool ability of stop Gluten Free pasty falling apart, it works reasonably well in replacing the elastic properties of Gluten.
So Sue’s Pastry recipe goes a bit like this:-
Ingredients:-
200g Plain Gluten free flour
110g Butter
1 tsp Xanthan Gum
1 Egg beaten with 1 tsp of Milk
Salt
Method:-
(1) Mix all the ingredients as you would with normal pastry.
(2) On a floured board roll your Pastry out.
(3) Press Pastry into your pie tins to form a base and walls.
(4) Add your filling.
(5) Form a lid and stick down with Egg wash if required.
(6) Pop it in the oven at 180c until the filling is piping hot and the Pastry has browned.
Pie, regardless of the filling, needs proper Chips and Beans…...
In a previous life…. Well in two previous lives, one at the Bistro and one at the Pub in Acomb, Sue’s Bangers ‘N’ Mash has been a menu mainstay. Simple but tasty ‘Pub Grub’.
The Bangers were on special offer at the local supermarket at £1 for a pack of six. A couple of mashed spuds, an Onion for the gravy, some frozen Peas and the jobs a good ‘un.
I’m pretty sure nobody needs a recipe of this?
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