Enjoy the satisfaction of making your own tender, flaky pastry — completely free from fructose and safe for those with Hereditary Fructose Intolerance (HFI). This versatile dough is perfect for a variety of savory dishes, from pies to quiches, and is made with simple, wholesome ingredients you can trust. Whether you're baking for your family or prepping for a special occasion, this homemade pastry delivers on texture, taste, and peace of mind.
- 200 grams butter (frozen)
- 200 grams plain flour
- 90 grams chilled water
- 1/2 tsp salt
Place plain flour, butter and salt into mixing bowl and mix 10 seconds/speed 6 – or until mixture has consistency of breadcrumbs.
Add water and knead 20 seconds.
Transfer dough onto a floured work surface then knead the dough into a tight ball. Wrap the pastry in plastic wrap and put in the fridge to chill for 30min before using.
Using a rolling pin, roll out the pastry on a floured work surface to approximately 2mm thickness.
This recipe is so versatile, you can create home-made meat pies, sausage rolls, cheese twists and spinach and feta pockets. Here is a helpful storage tool that I use for storing my pastries:
🧺 Pantry (Room Temperature)
- Time: 1–2 days max
- Conditions: Cool, dry place in an airtight container
- Use: Only for plain, dry pastry (e.g., pie shells without filling)
❄️ Refrigerator
- Time: 3–5 days
- Wrap: In plastic wrap or an airtight container
- Best for: Baked pastry, especially those with dairy or eggs
❄️ Freezer
- Time: Up to 2–3 months
- Wrap: Tightly in foil or freezer-safe bags
- To use: Thaw in the fridge or reheat in the oven
For safety and quality, refrigeration or freezing is always your best bet once pastry is baked.