Sweet Potato Pastry Crust Vegan Gluten Free Recipes

GLUTEN FREE PASTRY

Steps:

• Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together.
• Cut the COLD butter (and Cookeen/lard if using) into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
• Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to 'mush' the mixture together. You'll see it start to form a sticky dough.
• Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
• Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage - you need the dough to chill a bit so it is easier to roll!
• Roll the chilled dough between clingfilm to your desired thickness. I usually roll it to between 4-6mm for pies, tarts and quiches.
• Either cut the mini shapes using a pastry cutter, or transfer to a pie dish if making a quiche/pie before blind baking and/or filling.
• If you need a 'blind bake' in your pastry recipe, carefully use the rolling pin to lift the pastry into your pie dish. Don't worry about trimming any overhang yet.
• Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball - use this to press the pastry in further (it will stop your finger nails going through the pastry!).
• Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.
• Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).
• Bake in a preheated oven at 180'C / Fan 160'C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.
• Fill and bake the pastry case as per the individual recipe you're following - I have a few suggestions below this recipe card!
• For mini pies, roll the pastry to the desired thickness and use a pastry cutter to cut out the shapes you need. Re-roll any excess and repeat until all the pastry is used up. If it gets a little dry and crumbly, wet your hands slightly and work the pastry so it moistens a little. If it gets too sticky, chill it for 10-15 minutes before rolling.
• For a golden pie top, brush the pie lid with a beaten egg before cooking. For sweet pies you can then also sprinkle with a little sugar too!

SWEET POTATO PIZZA CRUST

Steps:

• Preheat the oven to 375 F. Peel, dice (to about ½" pieces), and measure out your Sweet Potato. I recommend using a food scale for best results. Fill a steamer basket with a small layer of water, then steam the Sweet Potatoes until fork tender, about 10-15 minutes.
• While the Sweet Potatoes are steaming, prepare the Flax "Egg" in a small bowl and set aside. Combine the remaining dry ingredients in a medium bowl and whisk well.
• Transfer the Sweet Potatoes to a large bowl, then mash well. Add the Flax Egg and mix until evenly combined, then add in half of the dry ingredients and mix with a fork. Add the remainder of the dry ingredients - at some point you will need to switch to using your hands to knead the dough into a ball.
• Next, place the dough ball between two sheets of parchment paper. Use a rolling pin to flatten the dough into a circle about ⅓-½" thick, then peel back the top layer of parchment paper. Transfer the dough + bottom layer of parchment paper to a baking sheet, then bake for 10 minutes.
• Remove from the oven, and cover the crust with the second piece of parchment paper. Flip the crust over so that layer is now on the bottom, then peel back the base layer of parchment paper, which should now be on top.
• Top the Sweet Potato Pizza Crust as desired, then return to the oven for an additional 10-12 minutes. You can broil the pizza at the end for an additional 1-2 minutes if you'd like your toppings to be extra crispy! Leftovers will keep in the fridge for up to one week.

GLUTEN FREE POTATO SHORTCRUST PASTRY

Steps:

• Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
• Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
• Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
• Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
• Remove from refrigerator and roll out on a floured surface as required.

SWEET POTATO PASTRY CRUST (VEGAN / GLUTEN FREE)

Steps:

• Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
• Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
• Take the sweet potato out of the fridge and add the dry ingredients into the mash.
• Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
• Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
• Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
• Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.