Savoury Pastry
A pastry that’s gluten free, vegan and scrumptious to boot? Yes, that’s what we’ve whipped up for you!
Ingredients
1 x 400g can chickpeas (225g cooked chickpeas)
200g / 1⅓ cups Anything But Ordinary Plain Flour
½ teaspoon salt
80 ml / ⅓ cup olive oil
80 ml / ⅓ cup cold water
Method
Preheat oven to 180 degrees Celsius / 160 degrees Celsius fan forced. Cut two pieces of baking paper larger than the tray you are using.
Drain and rinse the chickpeas then put in food processor. They need to be broken down as much as possible. When done, add flour and salt and combine really well, scraping any chickpea paste from around base of bowl. While the motor is on pour in oil first, then water. This won’t form a ball in the processor so remove all dough and tip into a bowl. Knead it by hand until it forms a ball. It should come together but if not add a small amount of water.
Flatten out into a rectangular shape between the two pieces of baking paper and using a rolling pin, roll to fit the tray. It is likely to crack on the edges but as long as the rolled piece is bigger than the tray it can all be fixed in the tray. Remove the top piece of paper and slide the bottom piece with the pastry into the tray. Any broken pieces can be used to patch up the sides. Press the paper and dough into the corners of the tray and then patch up anything that needs it, making sure it is of even thickness and the pastry comes to the top of the tray around the sides.
Put the other piece of baking paper on top and fill with baking beads or rice to blind bake. Put in preheated oven for 15 minutes, remove paper and beads/rice and bake another 5 minutes. Don’t let the pastry crack otherwise your filling will seep out. It is now ready to use in the recipe of your choice or for these delicious Quiche Squares.