Cheesy Quinoa Pastry

Gluten Free

Serves 6

Ingredients

112g / ¾ cup Anything But Ordinary Plain Flour

80g / heaped ¾ cup quinoa flakes

½ teaspoon psyllium husk powder

⅛ teaspoon salt

70g / heaped cup of grated cheese

90g cold butter

1 egg + 1 teaspoon water

Method

Preheat oven to 180 degrees Celsius.

In a bowl add Anything But Ordinary Plain Flour, quinoa flakes, psyllium husk powder and salt.

Whisk together and stir through the cheese.

Chop the butter into cubes and add to the bowl. Using your fingers rub butter into the flour mix. When no lumps of butter remain squeeze the mix together to form a dough ball.

Roll into a well formed ball and dust it with flour before patting out to a flat disc. On a piece of baking paper, trace the top of the baking dish you are using. Dust the paper with flour and roll the pastry on this, using another piece of floured baking paper on top. If it sticks just peel off and flour again. If the edges begin to crack push together with your fingers and continue to roll until the same size as the tin.

Peel off the top piece of paper. Place a flat tray under the bottom piece of paper and flip the piece of pastry onto the filling in the pie dish or baking tray.

Carefully peel off the paper.

Neaten the edges of the pastry and brush liberally with the beaten egg and water.

Cut a few slits with a knife for steam to escape.

Bake for 35 minutes until the pastry becomes golden and crisp on the edge. Let rest for 10 minutes before serving.