This pastry recipe is healthy, simple and tasty and is suitable for pasties, savoury pies and sweet dessert pies. It is made entirely in a food processor with minimal requirements for measurements.
Introduction
Making abundant wholemeal flour with my under over flour mill started my interest in making wholemeal pastry. At first, I used only about 50% wholemeal but eventually found that 100% was very good.
Recipe
Put a minimum of three cups of wholemeal flour into a food processor and add some vanilla custard powder. Set the blades spinning and drizzle in olive oil through the raised ‘carrot cutting stem’ thing. Keep adding oil until the flour develops an even crumbly texture. Stop the processor and scrape around the wall of the mixer bowl with a silicon rubber spatula to aid mixing. Then give the mix another whirl.
Next with the blades running, slowly add cold water. Scrape the mix off the wall of the bowl with the spatula. Miz again and put your fingers on the off switch in readiness to turn off the processor just as a single ball of pastry forms in the bowl and the processor begins to jump about the bench and shake.
This formation of a single ball of pastry signals the end of the machine mixing. Empty the pastry onto a generous bed of wholemeal flour and flatten a little and flip over to dust the other side and rub the flour in as the ball is further flattened. Repeat this process and roll the pastry into the desired shape. These actions incorporate significantly more flour into the pastry making it stronger and firmer. It also leaves a lovely flaky surface on the pastry and when cooked has a taste and texture of ‘Wheaten Biscuits’.
Tim
gge
