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Method Prep:20min › Ready in:20min
Mix cream cheese and butter together using a knife or pastry cutter until completely combined.
Add flour and mix well until all combined. You may need to add some milk to make sure all the flour is mixed in well.
Flour a worktop and knead the dough with your hands to further combine ingredients.
Wrap in cling film then chill in the fridge for 15 to 20 minutes before rolling out and using.
As with most gluten-free pastries, it can be hard to roll out as it may crumble, but this can be helped if you leave the pastry in the fridge for 15 to 20 minutes.
I use Dove's Farm Organic Self-Raising Rice Flour, but a plain, non-self-raising flour should work just as well.