Gluten-free flours are a little harder to work with ... add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your ...
This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.
chilling it for 30 minutes or so helps relax the gluten and set the fat, making the dough manageable and less likely to shrink. Chilling the dough between each stage of making puff pastry is vital.