Because I like to put myself through a special kind of torture, I needed to come up with a Paleo version of rough puff pastry. As if it isn’t difficult enough to make it gluten-free. 😂
This is adapted from Nicole Powers’ recipe, but is a little more pliable with the added glucomannan.
Sometimes you just need a good rough puff pastry for Australian meat pies.
It’s easiest to roll out in this parchment paper. Just put the pastry between two sheets and roll out with a rolling pin. A French rolling pin is my favorite.
For the filling, I like to cook a tri-tip and then make a gravy out of the drippings but here is an older post for British style meat pies.
Grain-Free Rough Puff Pastry
Ingredients
- 8 ounces grass fed butter
- 6 tbsp ice cold water
- 1 tsp lemon juice
- 2 1/2 cups "Paleo flour" Bob's Red Mill
- 1 tsp konjac flour/glucomannan
- 1/4 tsp salt
Instructions
- Grate cold butter quickly with a cheese grater and then pop in the freezer (or you can freeze the butter for a few hours prior to making this recipe.)
- In a large bowl mix together flour, konjac flour and salt.
- Mix together water and lemon juice in a small bowl and set aside.
- Mix grated butter into the dry mixture.
- Slowly add in the water and lemon mixture, a little at a time. Just like any pastry, you may not need it all using the Paleo flour, either, depending on humidity and altitude. The desired dough will be soft and pliable but not wet .
- Wrap the dough in unbleached parchment paper and chill in the refrigerator until ready to use.
