Wholemeal pastry

Wholemeal pastry

By
From
Top With Cinnamon
Makes
enough for 1 tart
Photographer
Izy Hossack

Using wholemeal (whole-wheat) flour in pastry gives it a nutty flavour while allowing you to feel virtuously wholesome when you eat it. It’s easy to substitute all manner of other flours for the wholemeal, too. I like using spelt, buckwheat, einkorn or rye flour occasionally for a different flavour or texture. It’s a good way to use up remnants of any rogue flours left over from recipe experiments. The coconut oil is a perfect fit for this pastry, giving it a short texture but keeping it suitable for vegans. If you’re not a vegan you can of course use butter instead!

Ingredients

Quantity Ingredient
115g wholemeal flour
100g plain flour
1/2 teaspoon salt
2 tablespoons demerara sugar
100g coconut oil

Method

  1. To make in a food processor: pulse together the flours, salt and sugar (if using). Pulse in the coconut oil until a crumbly texture is achieved. Add some cold water, starting with 2 tablespoons and pulse until the mixture starts to come together (add up to 2 tablespoons more water as needed). Tip the contents onto a work surface and use your hands to pull it together into a ball. Divide in half, flatten into discs and wrap in plastic wrap. Chill for at least 30 minutes (or for up to 3 days), until needed.
  2. To make by hand: in a large bowl stir together the flours, salt and sugar (if using) with your hands. Add the coconut oil and rub it into the dry ingredients using your fingertips, until the mixture has a crumbly texture. Add some water, starting with 2 tablespoons and work it into the mixture until it starts to come together (add up to 2 tablespoons more water as needed). Use your hands to pull it together into a ball in the bowl. Divide in half, flatten into discs and wrap in plastic wrap. Chill for at least 30 minutes (or for up to 3 days), until needed.
  3. The wrapped discs of pastry can also be frozen for up to a month.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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