Pea Pastry

This pastry is made with a mixture of green pea and other grain flours. It is great for savoury dishes such as quiche or in this case decorating individual nut roasts (see Nut Roast in Mains) for Christmas.

Testers and Tasters Feedback

"Very tasty pastry, I wouldn't have known what it was made from."

"Made a quiche for a picnic to share with friends, delicious."

Photo:

Judith Cousin

GF Option V NF DF

Makes: sufficient to line one 24cm flan dish

Plants 3

Preparation: 10 Minutes Cooking: 12 minutes cooking blind or as per your recipe

Swaps

GF: Swap Barley Flakes for Oats, Buckwheat Flour, Quinoa Flakes, or ground sunflower seeds

Green Pea Flour: swap for any pea or bean flour of your choice, although I find chickpea/gram flour tends to be a bit sticky and heavy for pastry.

Non Vegan: Add an egg yolk to the pastry mixture and use the egg white to coat the base of a flan dish to avoid the pastry going soggy when adding any filling. Alternative use the egg white to help pastry stick togehter when making decorations for a nut roast.

Ingredients

150g Green pea flour

50g Naked barley flakes or other barley flakes left whole

50g Pumpkin Seeds

70ml Extra Virgin Olive Oil (EVOO) or cold pressed sunflower oil

50-80 ml of cold water

Pinch of salt

Method

1. In a mixing bowl sift all the flours together with the salt, add the EVOO and mix  by hand, in an electric stand mixer or with a spoon until the EVOO has been absorbed and the mixture begins to come together.

2. Add half the water and mix again slowly adding as much of the water as is needed to make the mixture bind together but not too wet.  You will want a slightly wetter mixture than normal so that you can roll out and cut shapes.

3. Cool the pastry in a fridge for 20-30 minutes before cooking.

Rolling Out

1. Roll out between two sheets of greaseproof paper or baking sheets.

2. The pastry may break when lifted to line a flan or pie dish. Don't worry just line the dish with pieces and gently join them together.

Cooking

Cooking blind

1. Heat the oven to 190C, 170C fan, 375c, Gas 5.

2. There is no need to weigh down the pastry if cooking blind for a flan or pie as there is either no or very limited gluten so it will not rise.

3. Bake for 10-15 minutes.

Using to decorate nut roast

1. Roll out as above and cut your shapes to decorate in your desired pattern.

2. Bruch water on the pieces to fix any joins or attach decorations.

3. Bake following the instructions for the item eg if nut roast bake for 20-30 minutes to heat the roast and cook the pastry at 190C, 170C fan, 375c, Gas 5.