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

You need 2.5 ounces of gluten-free ... puff up, so they'll always grow. Don't overdo their size. Then it's time to fry the ...

It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and ...

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.

Make Ahead. These can be made ahead and refrigerated for later use. I recommend storing them no more than 2-3 days before serving. Reheat them in the oven at 350°F for about 5 minutes. The glaze ...