Gluten-Free Herb Pastry
Recipe type: Gluten-Free Pastry, Dairy-Free Pastry
Prep time: 
Cook time: 
Total time: 
Gluten and Dairy Free Savoury Paleo Pastry. Super simple to make and perfect when infused with some delicious herbs!
  • 100g Ground Almonds
  • 50g Sesame Flour or 50g Chestnut flour
  • 40g Tapioca flour
  • 50g Coconut Oil, Melted (about 1 tbsp)
  • 1 Large Egg (approx 65g)
  • 1 tsp Dried Basil (OPTIONAL)
  • 1 tsp Fennel Seeds (OPTIONAL)
  • ½ tsp Sea Salt
  • ¼ tsp Ground Pepper
  • 3 Tbsp Cold Water
  1. Pre-heat oven to 180oC
  2. In to a deep mixing bowl place your dry ingredients (ground almonds, chestnut flour, tapioca, dried basil, fennel seeds, salt and pepper) and fully combine
  3. Make a well
  4. Add in a whisked egg and fold in to the mix (it will go quite crumbly)
  5. Now add melted coconut oil and combine well (it will start to bind together)
  6. Now add in 1 tbsp water at a time until a dough has formed
  7. OPTION 1: Press the dough evenly in to the bottom of a GREASED (if non stick) pie dish
  8. OPTION 2: Place the dough in some cling film and in to the fridge for 30 minutes then you can roll it out with a rolling pin evenly
  9. Once pressed in to the pie dish you can either add baking beans (to keep the bottom from rising up) or just fork it 3-4 times (to let any air out once it's in the oven)
  10. Place in the oven to blind bake for 15 minutes until slightly cooked
  11. Remove from oven (you will notice it might have shrunk a little and pulled away from the sides of the pie dish, this is fine!)
  12. Now you can add your filling and then bake for allocated time (note: the pastry should be cooked for another 25-30 minutes to create a perfect golden brown crust)