wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Pastry & Pies


Boreka Pastry

Cheese Pastry

Chestnut Pastry - Sweet and Savoury Versions

Chick Peas Pastry

Chickpea & Rice Pastry

Italian Potato Pastry

Millenium Pie

Sweet Rice Pastry































































(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

wp9b22a563.jpg

Gluten Free Chestnut Pastry

Vegan, Parve

Sufficient for 2 pies (8inch - 17.5cm)

I discovered chestnut flour in France but have always found it difficult to obtain.

However, I recently found this in several local Italian delis. I have also made it myself by literally grinding shelled roasted chestnuts in a coffee mill or food processor after they had cooled - this is ok but not as dry as the commercially produced one.

It seems to work really well when combined with rice flour in pastry. You can add some cheese or herbs to the savoury dough if you wish at the water stage

Chestnut Pastry - Savoury

250g (8oz) soft vegan/vegetarian margarine
250g (8oz) chestnut flour
250g(8oz) rice flour
pinch salt
60-75ml (2-3tbsp) cold water


Chestnut Pastry - Sweet

250g (8oz) soft vegan/vegetarian margarine
250g (8oz) chestnut flour
200g (7oz) rice flour
50g icing sugar or castor if you prefer
pinch salt
60-75ml (2-3 tbsp) cold water


This is best made in a food processor.

Mix the flours (& sugar) and margarine until they resemble lumpy breadcrumbs, add the water slowly pulsing or kneading as you go until you have a workable dough. Remove from bowl and chill in a plastic bag or cling for an hour.

Roll out between sheets of cling film (saran wrap). If it breaks on lifting you may as with all gluten free pastry need to patch.

If using for a wet filling bake blind for 15 minutes in a moderate oven 160ºC Fan, 175ºC, 350ºF, Gas Mark 4,