Wholemeal pastry is shortcrust pastry made using wholemeal flour and is ideal for savoury pastry dishes such as quiches and vegetarian tarts. It can be prepared either by hand or using a food processor.
This wholemeal pastry case has a nutty flavour and is perfect for quiche crusts. Use it to make this summer vegetable quiche which is filled with seasonal vegetables, mushroom and leek quiche or this attractive courgette quiche which is decorated with courgette flowers. It can also be used to make a freeform tart such as this cheese and tomato galette.
The quantities in this wholemeal shortcrust pastry recipe are sufficient client to line a 20 cm (about 8 inches) diameter quiche dish.
Ingredients
- 230 grams wholemeal flour
- 115 grams butter - chilled
- Water - use just enough to bind the pastry into a ball of dough
How to prepare
By hand - place the flour and butter in a bowl.
Rub together until the mixture resembles crumbs either using your fingers or a pastry blender.
Add water a little at a time and mix. The pastry dough is ready when you have added enough water to form a ball of dough.
Using a food processor - place the flour and butter in the food processor and pulse until the the mixture resembles crumbs. Add water a little at a time and pulse. The pastry dough is ready when you have added enough water to form a ball of dough.
Roll out on a floured board to a thickness of about 2 - 3 mm. Position over a quiche dish, press into place and then trim the overhanging edges.
To store
In the fridge - This pastry will keep in the fridge for 1 to 2 days, either as a ball of dough or after lining a quiche dish.
In the freezer - wholemeal pastry is suitable for freezing. Wrap in plastic film and use within 1 month of freezing.
Related recipes
Wholemeal pastry
Equipment
- A 20 cm diameter quiche dish
Ingredients
- 230 grams wholemeal flour
- 115 grams butter
- 130 ml Water approximately
Instructions
By hand
- Place the flour into a bowl. Cut the butter into small pieces and add to the flour. Rub the butter into the flour until it resembles crumbs either using your fingers or a pastry blender. Add water a little at a time and mix. The pastry dough is ready when you have added enough water to form a ball of dough.
Using a food processor
- Place the flour and butter in the food processor and pulse until the the mixture resembles crumbs. Add water a little at a time and pulse. The pastry dough is ready when you have added enough water to form a ball of dough.
Roll out
- Place the ball of pastry dough on a lightly floured board. Roll out to a thickness of 2mm to 3 mm. Place over a quiche dish and press the pastry into place. Trim the excess pastry.
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