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Wholemeal Pastry

The best pastry is made 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. This quantity is sufficient for the pastry base and top of a  20cm/8” pie dish.

Free from Peanuts, Egg, Soya
Vegetarian, Organic


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  1. Put the flour and butter into a large bowl.
  2. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  3. Sprinkle the water over the flour and stir to bring together a ball of dough. If it does not do this easily add a few more drops of water. Cover the dough and leave it to stand for 15 minutes.
  4. To make a pie, put two thirds of the dough onto a floured surface, or between two pieces of non-stick film or paper. Roll out the pastry to the thickness of a £1 coin and lift it into your prepared dish. Alternatively press the pastry into a baking dish using your fingers.
  5. Fill your pie according to your recipe.
  6. Roll the remaining third of pastry into a 20cm/8” circle, moisten the edges and lift it over your filled pie.
  7. Press the edges together and cut away any pastry hanging over the edge of your dish.
  8. Make a few cuts in the top of the pastry and bake according to your recipe.


Oven proof dish


As per your recipe

I have used different brands of wholemeal flour over the years especially for breadmaking. The quality and result vary. Doves produce the best texture and indeed flavour whatever you are cooking.
By Carolyn Orchard
12 Jan 2020
Hi just wondered how long the wholemeal pastry keeps in the fridge before cooking?
By Ms Gillian Scott
22 Oct 2016

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