Pastry! Sweet or savoury, it's the bones of so many great dishes. From tarts to galettes, there's nothing better than fresh, homemade pastry to bring your dish to life. So, here's a rock-solid recipe.
- 2 cups wholemeal spelt flour. (We love using wholemeal spelt flour as it's packed with fibre, easier to digest than wheat, full of essential nutrients and has a delicious nutty flavour)
- ¾ cup (175g) chilled unsalted butter, cut into cubes
- Pinch of salt
- 3-5tbsp iced water
- For a sweet pastry add 1 tablespoon coconut sugar
Method: (either by hand or in processor)
- Mix spelt flour (coconut sugar if making a sweet pastry) and salt together in a large bowl.
- Rub the butter into the flour using fingertips or gently pulse until mixture is about the size of lentils.
Drizzle in enough iced water (only a tbsp at a time) to just bring the dough together. It will still be shaggy but will hold together when pressed.
- Bring together on floured surface, flatten into a disc, return to the mixing bowl and refrigerate for at least 30 minutes to allow the dough to rest.
- Heat oven to 190°C
Gently, gently! If processing, only pulse gently and if mixing by hand, use a light touch on dough, flour should be on the tips of the fingers only - by not overworking the dough makes for tender, flaky pastry.
- Overworking can cause elasticy/chewy ‘tough as old boots’ pastry
- Keep things chilled! the butter, the water - you want everything as cold as possible.
Inspired to make more pastry dishes? Check out the full list of our recipes here.