400g pastry
Egg,Nuts
Vegetarian
Wholemeal Spelt Pastry
400g pastry
Egg,Nuts
Vegetarian
About this recipe:
This quantity of pastry can be used for the top and base of an 20cm/8” pie, to line a large baking tray or to make about 24 small tarts. We like to add a pinch of salt when using the pastry for a savoury dish although you could choose to avoid this if you are adding a sweet filling. If you don’t use all pastry when you make it, simply wrap and freeze it for another day.
Equipment:
mixing bowl and pastry blender
Ingredients:
100g butter
200g Doves Farm Organic Wholemeal Spelt Flour
pinch of salt
8-9 tbsp cold water
butter, for dish
flour, for dusting
Method:
180°C, Fan 160°C, 350°F, Gas 4 or according to your recipe
- Pre-heat the oven.
- Rub a little butter around the inside of your dish or tin.
- Chop the butter into small cubes.
- Put the flour and butter cubes into a mixing bowl.
- Using a fork or pastry blender, work the butter into the flour until it resembles breadcrumbs. Add the salt and mix.
- Stir in enough of the water to bring the pastry together into a soft dough.
- Using your hands gather the mix together to form a smooth ball of pastry dough.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
- Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish.
- Continue as per your recipe.
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Amy
"OR simply press it into the baking dish using your fingers." This technique has revolutionised my quiches! I never got to grips with rolling then transferring pastry into a case, but using this technique works perfectly well! Spelt flour makes a lovely pastry and this recipe works well for me every time.
Reviewing: Wholemeal Spelt Pastry