Pierogi, pasties or empanadas dough
Our pizza base mix can also be used for making savoury pastry for making empanadas, samosas, pierogi or other gluten free delights.
- 1 Pack of Isabel's pizza base mix
- Add ingredients as per pack instructions
- Plus 1 extra egg yolk
- Corse cornmeal for kneading and rolling out the dough.
We often get asked if it is possible to make pastry using any of our mixes… and the answer is yes, it is possibly to make pastry using our pizza base mix and Isabel’s Cassava flour.
Prepare the pizza base dough as per pack instructions, but add an extra egg yolk to the mixture. Use a generous pinch of medium grade cornmeal flour or polenta when kneading and rolling out the dough to get that lovely stone baked texture. Omit the cornmeal flour if making pierogi and use Isabel’s Cassava flour instead.
Brush the pasties with a little olive oil and bake at 180C on a non-stick baking tray for about 15mins or if you prefer deep fry the pasties. Freeze the unbaked pasties and bake or fry direct from frozen.