Wednesday, 1 April 2015

Herby Short-Crust Pastry

I've often wondered if I could make short-crust pastry with olive oil instead of butter. Yesterday, I decided to put it to the test. I didn't use just plain olive oil but a thick coriander-and-lime oil I made a few days ago, which needed using up. And I didn't dare use just oil, so used equal amounts of oil and butter. It worked beautifully.

This recipe is enough for a 26 cm fluted flan tin.

150 g wholegrain flour
100 g plain flour
2 tsp baking powder
65 g coriander-and-lime oil
65 g soft butter, cubed
3-4 tbsp warm water

Mix the flour and baking powder, then add the oil and butter and knead into a smooth dough adding water as necessary. Cover and keep at room temperature until ready to use.

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