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You are here: Home > Recipes > Wholemeal Pastry

Wholemeal Pastry

Doves Farm recipe

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.

Customer rating: CakeCakeCakeCakeCake 1 customer review


Unit of measurement


200 gPlain Wholemeal Flour or Wholemeal Spelt Flour
100 gSoftened butter
3 tbspsCold Water


  1. Put the flour and butter into a large bowl.
  2. Using a fork mash the butter into the flour until it resembles breadcrumbs.
  3. 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)
  4. Wrap in film and rest pastry for at least 15 minutes.
  5. Put the pastry out on a floured surface or between two pieces of film.
  6. Roll out the pastry to the desired thickness and size or simply press the pastry into your baking dish using your fingers.
  7. Cut away any pastry that hangs over the edge of your dish and bake according to your recipe.



Temperature & cooking time:
Bake according to your recipe

Dietary status:
Without Nuts, Without Soya, Vegetarian, Wholegrain, Organic.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

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By Ms Gillian Scott

22 Oct 2016 | 12:04 BST

Rating: CakeCakeCakeCakeCake

Hi just wondered how long the wholemeal pastry keeps in the fridge before cooking?