Best ever pastry recipe

This pastry is the best i've made so far and it doesnt fall apart - yippee!

ingredients:

8oz (225g) gluten free flour mix

4oz (110g) butter or gf marg

2 eggs yolks

cold water to bind

method:

whizz up flour and butter in a food processor, add yolks and whizz then add enough cold water to bind together

Squash the dough up roughly into a ball and leave to rest in a poly bag or covered bowl 1/2 hour

Use for sausage rolls and pies

best rolled out between 2 sheets cling film or silicone sheets

Cook at 170C till crisp and brown

NB use the egg whites to make Tuile biscuits!