In this video I go through the steps of making a simple paleo pastry recipe. This is perfect for basically any savory dish that needs pastry such as pies, tarts and so much more.
If you want the full list of ingredients that I use in this recipe you can find it below. You may notice in the video I use a special mix of almond flour that has flaxseed in it. This makes no difference to the overall recipe but does make the pastry appear darker in color.
• 2 ½ Cups almond flour
• ½ Cup tapioca flour
• ½ tsp sea salt
• 2 large eggs
• 4 Tbsp. coconut oil
As I mentioned above this recipe is for a savory pastry. However, if you don’t mind using savory pastry with something sweet then this will also work really well in sweet dishes as well.
You can use the pastry as soon as you’re done mixing it together. If you don’t need it straight away, then I recommend covering it with a damp tea towel or wrapping it in cling wrap. Place it in the fridge if you’re not going to be using it on the same day as you make it.
If you’re using this as a case for a pie or tart, then you will need to blind bake it. Simply bake at 200°C/390°F with some pie weights on the pastry for 10 minutes. Make sure you use baking paper or similar over the pastry before you place the weights on it.
Now you might not like putting tapioca flour in your baking so if you want you can remove this. However, you will notice the pastry will be a lot crumblier but should still work relatively well.
If you’re finding that your dough just isn’t coming together and is a crumbly mess, then try adding some chilled water. 1 – 2 Tbsp. should be more than enough to bring it together.
I hope you have been able to make this paleo pastry without any issues. If you do come across any issues, have feedback or anything else then please make sure you leave a comment below or over at paleocrashcourse.com.