Wholemeal Pastry

Our recipe

The best pastry is thrown together quickly and rolled or pressed into the baking dish for fillings to be added such as those suggested below. Pastry trimmings, a ball of unused pastry dough or a pastry lined dish will freeze well for use at a later date.

Servings

Ingredients

200 g	Plain Wholemeal Flour or Wessex Brown Flour
100 g	Softened butter
4 tbsps	Cold Water

Method

Put the flour and butter into a large bowl.
Using a fork mash the butter into the flour until it resembles breadcrumbs.
Stir in the water and quickly bring the pastry together into a slightly sticky ball of dough.(Add a few more drops of water if this does not happen easily)
Wrap in film and rest pastry for at least 15 minutes.
Put the pastry out on a floured surface or between two pieces of film.
Roll out the pastry to the desired thickness and size or simply press the pastry into your baking dish using your fingers.
Cut away any pastry that hangs over the edge of your dish and bake according to your recipe.

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