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Wholemeal savoury pastry
heartfoundation.org.au|Helpline 13 11 12

Wholemeal savoury pastry

25 minutes (10 minutes plus 30 minutes chill time)
Serves Makes pastry to fill the bottom of one 24cm flan/quiche/tart tin
  • 300g wholemeal plain flour plus extra for rolling pastry out
  • 6 tablespoons olive oil
  • 2/3 cup cold water
  • Oilve oil spray
  1. Preheat oven to 180°C.
  2. Place the flour into a food processor and put the lid on. Slowly add the olive oil and water whilst blitzing to combine. If you do not have a food processor, put the flour into a large bowl, add the olive oil and rub in with fingers until mixture resembles fine breadcrumbs. Then add cold water and mix to a firm dough.
  3. Pour out the dough mixture and knead the dough briefly and gently on a floured surface. Wrap in cling film and chill (optional) for 30 minutes.
  4. Once chilled, roll out pastry on a lightly floured surface. Place the rolled pastry into flan tin greased with olive oil spray.
  5. Fill as desired and brush the edges with milk before baking for 25 minutes in the oven.

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