This weekend I’ve had one of my best friends in the whole world staying with me. It has been a year since we’ve seen each other because she lives 5000 miles away, back in our home town Dubai, and needless to say a catch up has been much needed. Having her to stay has been the best excuse to bake a lot of yummies involving pastry that I would usually resist making. I wanted to try making a paleo pastry and after trawling through many recipes, found one which I thought would work the best and thankfully it did. It wasn’t the easiest pastry to handle but as long as you worked quickly it was fine (and by using gentle persuasion to get it to do what you wanted), the original recipe recommends rolling it our between two sheets of baking paper, which I imagine makes things much easier. It was really tasty and had a short crust texture with a hint of sweetness about it. I used it to make a Cherry & Strawberry Crostata and a Rhubarb & Cream Cheese Breakfast Tart .
Ingredients: (Makes 4 portions, 2 portions required if making base and lid or if you want a whole pastry sheet)
- 2 cups of almond flour
- 2 cups of coconut flour
- 1 cup tapioca starch
- 1 tsp of salt
- 2 cups of (frozen and then grated) lard
- 0.5 cup of icy cold water
- 2 eggs
- 2 tsp of white vinegar
- Sift the flours into a large bowl, along with the salt.
- Add the grated lard (make sure it is frozen and then grated) and rub the lard into the flour until you have a crumb like consistency.
- In a jug, whisk the eggs, water and vinegar and then add this to the large bowl and using your fingers, work the ingredients until you begin to form a dough.
- Empty the bowl onto a work surface and gently work it into a dough.
- Cut the dough into four and press them into fat circles, wrap them in clingfilm and refrigerate for 30 minutes. They can be refrigerated for up to 3 days. Get them out as needed and allow them 30 minutes to come to room temperature before use.