This paleo pastry recipe is perfect for any meal that requires pastry. It includes things such as pies, savory tarts and so much more. If you’re looking for a recipe that just works, then this is it.
This pastry is for savory dishes as you can probably tell from the ingredients. You can still use it in paleo dessert dishes, but you will probably find it won’t work as well as a sweet pastry.
I recommend using this pastry as soon as possible as it does set quite hard in the fridge. If you need to place it in the refrigerator, I recommend forming the pastry base first. This process will save you time in having warm up the pastry so that it can be rolled again.
If you want to see how to do this recipe visually, then be sure to check out the video below. This video will take you through all the steps to getting that perfect paleo pastry.
Alternatively, you can find the full recipe right below the video with the ingredients, instructions and of course any tips for getting this right.
Paleo Pastry Recipe
- 2 & 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 tsp sea salt
- 4 Tbsp. coconut oil
- 2 large eggs
- Place the almond flour and salt into a bowl or food processor.
- Add the coconut oil and eggs and work until it forms into a ball.
- Roll out on a board dusted with coconut flour or similar. Alternatively, you can spread and press it in into a pie/tart dish.
- Use as required.
- As I mentioned above, if you don’t need the pastry straight away, then wrap it up in some cling wrap, so it doesn’t dry out and place it in the fridge. You will need to allow it to warm up when you remove from the refrigerator as it will go quite hard.
- If you prefer, you can remove the tapioca flour and reduce the coconut oil down to 2 Tbsp. However, you will end up with a much crumblier texture.
- Assuming your dough is not coming together then try adding a little bit of water to help bring it together. Try and avoid adding another egg as this may turn your pastry very eggy.
- If you’re using this pastry as a base in a pie or tart, then make sure you blind bake it before you put your filling in. To do this cover the pastry with baking paper and add some pie weights on top. You should only need to blind bake it for 5-10 minutes at 200°C (390°F).
If you want to know the nutritional information on this simple paleo friendly shortcrust pastry, then you can find it below. This information, of course, will change once you add your pie filling or whatever else you decide on making with the pasty. It also assumes there is eight serves to one batch of this recipe.
If you want a nice dish to go with your pastry, then be sure to check out my paleo friendly chicken pot pie. It involves a fair bit of work but is well worth the effort at the end result is a delicious pie that everyone will love.
If you want to drop me some feedback on the paleo pastry, then just fill out the comment section immediately below. As always, if you want to stay up to date on all our paleo recipes then be sure to follow us on any of the major social networks.