Gluten-free flours are a little harder to work ... and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball ...

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff ... flour's gluten content, otherwise the pastry may become too elastic, difficult to roll ...

Sausage rolls, a popular British snack ... eliminating the risk of an undercooked centre. This recipe uses gluten-free sausages and gluten-free Jus-Rol pastry, which is also dairy-free.