This is my favourite recipe for gluten free potato pastry, and it works beautifully producing a flaky short pastry that is pliable enough that it doesn't fall apart and has a wonderful flavour.
Potato pastry
Ingredients
For the potato pastry:
300g Rice Flour
200g Corn flour
2 tsp salt
2 tspXanthum Gum
4 tspBaking Powder
400g Butter, cold, diced
800g Mashed Potato, cold
Method
Place rice flour, corn flour, salt, xantham and baking powder into a food processor, add in the diced cold butter and pulse again until the mix resembles breadcrumbs
Add in the mashed potato and pulse again until the pastry has just started to come together. Press the pastry into a greased tart tin or muffin tins and, then fill and bake
You can also blind bake the pastry for an extra crispier base
Tips & Hints
Makes about 24 muffin tin size tarts or enough pastry for 2 x 24cm tart tins
For the filling
Ingredients
5 eggs
1/2 cup cream
salt and pepper
1/2 wheel brie, chopped
1 leek, washed and finely diced
1 capsicum, finely diced
Salt and pepper
Method
Preheat oven to 170°C
Combine the eggs with thecream, diced cheese and season with salt and pepper. Stir in the sliced leeks and capsicum
Place spoonful's of the egg mixture into each pastry case filling up the tins to the top of the pastry. Bake in a moderate oven of 170°C for 30 minutes or until golden brown and set to touch
Allow tarts to cool before taking out of the moulds