Wholemeal Shortcrust Pastry
A wholemeal pastry recipe, short crust either sweet or savoury, suitable for pie tops on a number of vegetarian dishes.
1.5 cups of Wholemeal flour
pinch of salt
1/2 cup of butter
If for a sweet recipe; add 1 tblspn sugar
Mix the flour and salt (and sugar if for something sweet).
Cut butter into small pieces and drop around the mixture. Rub in the butter with your fingers, until the mixture resembles breadcrumbs.
Add a tablespoon of water to the beaten egg and mix into the flour/butter mix. If dry add a little more water. The mixture should JUST come together into a ball.
If you're Vegan and doing the best you can, the egg is not strictly necessary. But it does make the pastry much easier to roll out and it prevents it crumbling and breaking so much.
Wrap in cling film and chill in the fridge for around 30 minutes before use. Then roll out on a floured surface and use as needed.
You can try this with different flours.
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