Wholemeal pastry
Wholemeal pastry is shortcrust pastry made using wholemeal flour and can be used for sweet or savoury pastry dishes such as quiches, pies, vegetarian tarts and empanadas. It can be prepared in advance and can be frozen.
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.
Video
Notes
Note:
The nutritional information is based on 6 portions and excludes any fillings.
Nutrition
Calories: 268kcalCarbohydrates: 28gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 124mgPotassium: 144mgFiber: 4gSugar: 0.2gVitamin A: 482IUCalcium: 18mgIron: 1mg
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