Wholemeal Shortcrust Pastry Recipe
7 Reviews
How to make pastry
This is a delicious wholemeal pastry recipe that is perfect for pies, tarts and quiches. The pastry will keep for up to 2 days in the fridge or can be frozen for 1 month. With just 5 ingredients and 5 steps, you'll be tucking in to this excellent crust in no time!
Making Wholemeal Shortcrust Pastry follows a very similar process to making traditional Shortcrust Pastry.
Substitutions and Variations
Looking for more recipes to use your Allinson's Plain Wholemeal flour?
Ingredients
- 300gAllinson's Plain Wholemeal Flour
- 75gButter (unsalted) (cold)
- 75gLard (cold)
- 1pinchSalt
- 4 tbspWater (ice cold)
Method
Step 1
Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.
Step 2
Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs, (or even easier- blend it in a food processor).
Step 3
Add 3-4 tbsp ice cold water, gradually stirring it into the dough with a knife until it just sticks together. If necessary add a little more water until the dough sticks together.
Step 4
Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.
Step 5
Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape. Roll rather than stretch the dough. Use the dough according to the recipe, and if possible allow to chill 15 minutes in the fridge before being baked.