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Wholegrain shortcrust pastry

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 35 minutes
 
Ingredients (serves 6):

    200g wholegrain flour
    100g vegetable fat (margarine or oil)
    optional: 3 tbsp brown sugar (for sweet recipes)
    100-150ml lukewarm water, depending on consistency)
    1 pinch salt

Method:

Sieve the flour and salt (and sugar, if including), add the margarine and water. Make the dough quickly and mould into a ball. Add flour if the dough isn't firm enough. Wrap in cling film and leave to cool for 30 minutes in the fridge.

Take the dough out for 10 minutes before spreading it out, and use for tarts or shortcrust pastries such as turnovers.

Advice: Ideal for savoury tarts, and perfect for apple, pear or rhubart tarts. Vegetable fat (be careful to use margarine, not butter) are much healthier too, so there's no reason not to enjoy this recipe!

User comments

 
another free recipe every day






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