Wholemeal pastry

Wholemeal pastry

By
From
Zest
Makes
1
Prep
15 mins
Cooking time
15 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
2 cups wholemeal plain flour
1/2 cup wheatgerm
125g light margarine
2 egg yolks
2-3 tablespoons water

Method

  1. Sift the flour into a large bowl, returning the husks to the bowl. Stir through the wheatgerm then add the margarine and use fingertips to rub it in thoroughly.
  2. Mix in the egg yolks and enough water to make a firm dough. Wrap in plastic wrap and rest in the refrigerator for 15 minutes.
  3. Roll out the pastry between 2 sheets of baking paper. Use to line a 23 cm tart pan then rest in the refrigerator for a further 30 minutes.
  4. When ready to blind bake the pastry shell, preheat the oven to hot, 200ºC. Line the pastry with baking paper and fill with dried beans or rice and bake for 10 minutes. Remove the paper and beans and bake for a further 5 minutes. If filling and cooking immediately, lower the oven temperature to moderate, 180ºC, and proceed as directed.

Note

  • Wholemeal is a healthier option than plain flour being rich in B vitamins and fibre. However, some people find that wholemeal pastry is heavier and crumbly. This recipe will give you a smooth, light and crisp-textured pastry that you can use for both sweet and savoury dishes.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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