Gluten-free and nut-free shortcrust pastry

Method

1. Sift the flour, cornmeal and salt into a large mixing bowl. Add the butter or margarine and rub into the flour with your fingertips until it resembles fine breadcrumbs.
2. Using a table knife, stir in the egg, until the mixture clumps together. Bring the dough together into a ball. Knead lightly on a work surface dusted with rice flour, until smooth. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up – this will make it easier to roll.
3. Roll out the pastry to 3mm thickness between 2 sheets of floured cling film, to hold the pastry together.

FOR 12 INDIVIDUAL PIES
Peel away both sheets of cling film before using a 7-8cm cutter to cut out 24 pastry rounds. Use 12 pastry rounds to line a 12-hole pie or bun tin. Press the remaining pastry rounds onto the pies and seal the pastry edges together. Cut 2 holes in the top of each pie to allow the steam to escape and bake for 15-20 minutes.