Shortcrust Pastry

My daughter loved this Bacon, Zucchini & Spinach quiche & has requested that I make it again minus the almonds on top. She loved the almonds but wants to be able to take it for her school lunches. 



275 g Bakers' Magic Grain free flour

~1/2 tsp Salt

150 g Butter (melted)

1 Egg

50 g Warm water


Butter - To substitute another fat into this recipe decrease the amount of fat/oil to ~120 g and increase the amount of water to ~65 g. The actual amounts will vary depending on what is being added.



Combine together Bakers' Magic Grain free flour & salt in a mixing bowl.

In another container melt the butter.

Add the water & egg to the melted butter. Stir to combine. Don't let this mixture cool.

Pour the melted butter mix over the combined dry ingredients & stir to combine.

It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

At this stage the dough will feel slightly greasy. Wrap the dough in plastic clingwrap or put it in a plastic bag, flatten it & store in the fridge for approximately 1 hour or freezer for ~25 mins. The dough can be frozen at this stage.    

Cooling the dough is important - after cooling the butter is fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge, it will be quite hard.

Lightly dust a clean work surface (silicon mat, baking paper) with some of the extra Bakers' Magic Grain free flour

Knead the pastry until it is soft enough to roll out.

To stop the pastry sticking to surfaces lightly dust them with some of the extra bread mix. Alternatively place a piece of baking paper on top of the dough. 

Roll out the pastry to the required size. 

To ensure the dough is an even thickness follow this tip. Find 2 placemats (dinner setting - my placemats are ~4 mm thick) or two pieces of cardboard (2-3 mm thick) place one on either side of the dough. I have thrown away my cardboard pieces & now have stainless steel spacers 1 mm, 2 mm & 3 mm thick - they are much easier to clean. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the placemats/cardboard. My rolling pin is large – 61 cm from handle to handle. Initially when rolling the pin may not necessarily rest on the placemats/cardboard, however, when the dough is the same thickness as the placemats/cardboard it will. At this stage the dough should be all the same thickness.

The pastry will shrink slightly during baking. It is best to use a round flan/tart pan. 

Grease a flan/tart pan.

Roll out the dough to the required size on a clean mat/paper (It is easier to manipulate the dough when it is 3 mm thick as opposed to 2 mm).

Lightly dust the rolling pin with some of the extra Paleo Blend to stop the dough from sticking. Transfer the dough to the pan using the rolling pin. To get the dough onto the rolling pin lift up the mat/paper & drape it over the rolling pin. Peel off the mat/paper & move the rolling pin over the pan. Gently lay the dough into the pan. 

Gently push the dough into all corners & sides of the pan. If the dough breaks don't worry it is easy to patch. If possible trim the dough to slightly higher than the sides of the pan. 

Put the pan into the fridge for ~10 mins. 

Transfer the pan to the oven. The best results are obtained if the dough is baked in the pan with nothing over the top of it (you don't need to do the traditional blind baking). Bake the dough for ~15 mins at 170 C. The actual baking time will vary depending on the thickness of the pastry, what the pastry will be used for & your oven.