 Listen to Stephen on Cookin' Good Food
"Put 8oz of white mix, pastry mix or gluten free flour in a bowl.
Add 4oz fat (for best results use half lard and half margarine). Fats need to be as cold and hard as possible, so keep in the fridge until ready to use. Cut the fats into small pieces and rub into the mix using your fingertips until you have a mixture which is like coarse breadcrumbs. Don't over rub the fat, any big pieces will be incorporated later. Lightly stir in a beaten medium egg and add 2 to 3 tablespoons of cold water gradually, about 1 tablespoon at a time. With your hands, move the mixture around the bowl until it forms a dough, but don't force it. When it starts to clean the bottom of the bowl you have added enough water. The dough will still be quite crumbly, so it's time to knead it. Do this on a surface with more mix, and roll with short, smooth strokes. Keep the pastry moving around the surface but don't turn it over. Once it starts to get bigger, use the rolling pin rather than your hands to pick it up.
Gluten free pastry likes being handled! It handles more easily if you pop it in the fridge for about 20 mins. It will keep in the fridge for about three days and it can be frozen for later use."
(sent in by Stephen Haworth, Coeliac UK) | 
