Wholemeal Pastry E-mail
From Karen Inge's book: Food For Sport. You can use all wholemeal flour if you like, but the pastry will be heavier.  A food processor is a great help; it turns pastry-making into a quick and easy process.

 

1 cup plain wholemeal flour
1 cup plain white flour
½ cup butter or margarine
Water

  1. In a large bowl, combine the flour(s).
  2. Use your fingers to rub the butter or margarine into the flour until the mixture resembles coarse breadcrumbs.
  3. Add water, a little at a time, working in after each addition, until you have a soft dough.
  4. Turn dough onto a lightly floured board and knead lightly until smooth.  Use dough as required in recipe.

To store:  Wrap the pastry in plastic film and keep refrigerated for up to 3 days.  To freeze, seal completely.  Allow to thaw slowly before use.
 
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