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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

Ingredients

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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.

Equipment

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

Temperature

180°C, Fan 160°C, 350°F, Gas 4

This dough worked perfectly for us when using it for just the top lid of a chicken pot pie in a skillet. So buttery and good texture. Using this recipe every time for the future. Thanks !
By Ellie
13 Nov 2020
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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Ingredients

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