Wholemeal Pastry

Wholemeal Pastry

5.0

4 Ratings

Egg,Nuts No added sugar,Vegetarian

About this recipe:

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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.

Equipment:

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pie dish, baking tray or tart tray, mixing bowl and pastry blender

Ingredients:

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200g Doves Farm Organic Fine Plain Wholemeal Flour
100g butter
6-8 tbsp cold water
butter, for dish

Method:

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180°C, Fan 160°C, 350°F, Gas 4

  1. Pre-heat the oven.
  2. Rub a little butter around the inside of your dish or tin.
  3. Put the flour into a mixing bowl.
  4. Chop the butter into small cubes and add them to the bowl.
  5. Using a pastry blender or fork, mash the butter cubes into the flour until it resembles breadcrumbs.
  6. Stir in enough of the water to bring the pastry together into a soft dough.
  7. Cover the dough and leave it to stand for 15 minutes.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  9. 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.
  10. Cut away any pastry that hangs over the edge of your dish.
  11. Continue as per your recipe.

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