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GLUTEN FREE FOODS NEVER TASTED THIS GREAT

Short Crust Pastry in Sweet or Savoury

  • Difficulty: Easy
  • Time: 10 min preparation time for the dough, 30 minutes resting, 10 to 30 minutes sheeting and filling, 45 – 60 min baking
  • Servings: 1 large or 15 snall double crust pies from 315 g pastry mix
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ingredients

  • DRY INGREDIENTS FOR DOUBLE CRUST
  • 315g Entice Pastry Mix
  • 0.75 tsp Salt
  • 1.5Tbs Sugar (for sweet pastry only)
  • 172g Butter, cold
  • 9 Tbs Ice Water
  • 1.5tsp Apple Cider Vinegar
  • 0.5 eggs for Egg Wash from the 2 eggs

Award winning Gold at the SA F&B Awards 2026

315 g dry mix makes 1 large or 15 small double crust pies in sweet or savoury

Ingredients in Pastry Mix : Corn Starch, Tapioca Flour, Psyllium Husk, Xanthan Gum, Salt

Methods

  • TO MAKE THE DOUGH
  • Mix the salt & sugar into the pastry mix. For Sweet pastry add sugar, for Savoury pastry leave out. Cut butter into little cubes and mix by hand into the flour forming little crumbs, working quickly.
  • Add egg and vinegar, then, 1 spoon water at a time, mixing with a fork after each spoonful. By hand form the flour into dough. Cover with plastic and refrigerate for 30 minutes (important to do this)
  • Preheat the Oven to 180C if using thermofan or 190C for no fan. Roll out half the dough between 2 sheets of baking paper until its 3 – 4 mm thick. Either to a 30cm circle for large pie or use a cookie cutter to cut little circles for small pies.
  • For Large Pie. Grease the pie dish. Peel off the top layer of paper and flip the pastry on the base of the pie dish. Press the dough into the pie dish and trim any overhang.
  • Blind bake the crust by lining with baking paper and fill with dried beans. Bake for 8 – 10 minutes. Remove the paper and beans. Bake for5 min. Remove and allow to cool slightly
  • Add filling of choice. Roll out remaining dough and lay over the filling, seal with a fork or pinch closed. Prick the top with a fork a few times for steam to escape and brush with beaten egg.
  • Bake at 180C for 40 – 45 minutes until the crust is golden and the filling is bubbling
  • Cool before slicing
  • 8 medium apples, peeled, cored and sliced thin
  • 80ml lemon juice
  • 2/3 cup brown sugar
  • 110g butter
  • 2 tsp Entice Ginger/Cinnamon mix, or just ground cinnamon
  • 6 Tbs Corn Starch or Rice Flour to thicken
  • 1/2 Cup Water

Pastry Mix, short crust – SA F&B Award Winner 2026 GOLD

Price range: R266,00 through R1394,00

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Ginger & Cinnamon Blend

Price range: R75,00 through R135,70

Uses

It’s blended to be a convenient spice to grab in the morning to sprinkle over your oats before cooking it.
Can be used to sprinkle over breakfast cereals, pancakes, roasted vegetables, meat, fish and desserts.

Quick Facts

  • Ingredients: Blend of pure Ginger and Cinnamon powders
  • Cinnamon and Ginger are a lovely delicate combination of flavours
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Cinnamon Powder

Price range: R72,45 through R75,00

Uses

Cinnamon works well in sweet and savoury dishes imparting a sweet woody aroma and warm fragrance to the dish

Recipe: Cinnamon Sugar to ½ cup sugar add 1 Tbs cinnamon powder and mix well. Store in an airtight container and sprinkle over pancakes.

Quick Facts

  • Ingredients: Pure Cinnamon Powder
  • True Cinnamon originates from Sri Lanka. It comes from the bark of a tree from the Laurel family.

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