1 Create a well with the Soissons bean flour, add the fine salt, and then crumble in the butter.
2 Rub the flour and butter between your hands without crushing the butter until the mixture resembles sand.
3 When the mixture looks like sand, create a well and incorporate the eggs.
4 Mix well, then "fraisage" (knead the raw dough by pressing it with the palm of your hand to blend the ingredients) twice.
5 Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
The pastry can be used for making quiches, small meat pies, turnovers, etc. If the dough is too dry during kneading, add water as needed.
Je tiens à remercier au nom de vous toutes et tous le chef Didier Sortais qui alors que je lui avais juste donné un paquet de cette farine envoyée par la coopérative du haricot de Soissons a créé ces recettes à titre bénévole afin d'aider les personnes intolérantes au gluten dans leur quête quand même de bonnes recettes.
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