Vegan Flakey Pastry

Our delicate gluten free Vegan Flakey Pastry bakes to perfection, creating a golden and crispy exterior. Use this on our Vegan Spinach Rolls.

Gluten Free · Vegan

2 blocks - Makes 4 x 25cm square sheets

Ingredients

350g Anything But Ordinary Plain Flour

1 teaspoon psyllium husk powder

1 teaspoon flaxmeal

270g cold vegan butter or coconut oil

140mls coconut cream (see note)

Method

In a food processor add Anything But Ordinary Plain Flour, psyllium husk powder and flaxmeal and pulse to whisk together. Chop the butter or oil into six pieces and add to the processor. Combine til butter is reduced to a crumbly texture with the flour. With the motor running, slowly pour the cream into the processor. The mix will form a dough ball pretty quickly. Flour your hands and take out the dough, scraping any mix from the sides and base. Roll into a well formed ball and dust it lightly with flour before patting out to a flat rectangle. Wrap and put in the fridge for 30 minutes.

On a lightly floured surface roll the pastry approx 20cm wide x 40cm long. Fold it in thirds, rotate, roll again. Repeat this rolling, folding and rotating process twice more. Lastly roll to an even square block for storage. It can be cut in half at this stage and wrapped separately, giving two rectangular blocks of pastry.

Wrap and store in the fridge for up to a week or freeze for 3 months. Make our vegan Gluten Free Spinach Rolls or use it to top pies or anywhere a flaky pastry is needed.

Let rest at room temperature for at least an hour before using. To roll into sheets of pastry, cut one block of pastry in half and place it on a piece of baking paper that has been lightly floured. Flour your hands and rub some flour onto the top of the pastry dough. Top with another piece of baking paper and roll to a 25cm/10inch square. The paper will need to be peeled off and reapplied with a little flour to prevent sticking. Do this with both pieces of paper by flipping it over during the rolling process. Repeat with the other half of pastry. Do the same with the second block if using all at once.

Note

Must be full fat coconut cream.