Having a great pastry recipe is such a game changer when it comes to no-grain eating. It is soooo nice to have things like sausage rolls and pies again! This recipe is completely inspired by Jo Whitton’s Almond Meal Pastry from Life Changing Foods cook book, which I have made so many times I don’t even need the recipe anymore! I discovered my love for baking with cashews when I started using them for muffins, the texture is so light and moist. So this is my take on pastry using delicious cashews, hope you like it!
40g Coconut flour
25g butter, chopped
Pinch of salt (optional)
Mill the cashews into a fine powder in Thermomix (5 seconds/speed 9) or in a high powered blender/food processor
Add coconut flour, eggs, butter and salt if using
Mix on a low speed in Thermomix (20 seconds/speed 4) or a blender/food processor until the ingredients are combined and forming a ball
Wrap the mixture in baking paper, you can split into portions depending what you are making (I split into 4 portions for sausage rolls) and place in the freezer for 30 minutes to chill
It can then be rolled out (or pressed with fingers as I do!) which is best done between two baking sheets so it doesn’t stick.
1 portion of Cashew Coconut Pastry divided into 4
100g of tomato paste
salt and pepper to taste
1 egg for glazing (optional)
Preheat oven to 180 degrees celsius
Mix all ingredients raw and add to rolled out dough as pictured below- my very imperfect method!!
Brush the prepared rolls with whisked egg. Bake at 180 degrees for 30-40 mins or until cooked through and starting to golden.