Some quantity limits apply to selected products. For all orders please allow at least 3-5 working days for delivery.


Wholemeal Pastry

This quantity of pastry is sufficient for the base and top of a 18cm/7” pie, a quiche such as our Caramelized Onion Tart, or many small tarts. Gather up any unused pastry dough and trimmings, then wrap and freeze them for use at a later date.

Free from Egg, Soya, Nuts
Vegetarian, Organic, Without crystal sugar


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  1. Pre-heat the oven.
  2. Rub a little butter around the inside of your dish or tin.
  3. Put the flour and butter into a large bowl.
  4. Using a pastry blender or fork, mash the butter into the flour until it resembles breadcrumbs.
  5. Stir in enough of the water to bring the pastry together into a soft dough.
  6. Cover the dough and leave it to stand for 15 minutes.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  8. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press the pastry into the baking dish using your fingers.
  9. Cut away any pastry that hangs over the edge of your dish.
  10. Continue as per your recipe.


Pie dish, baking tray or tart tray, mixing bowl and pastry blender.


180°C, Fan 160°C, 350°F, Gas 4

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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