Oil Pastry recipe
information
Oil pastry can be used instead of shortcrust pastry. As it is more greasy, it is therefore more suitable for savoury rather than sweet dishes. Also note that it should be used straight away and not stored.
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
40 ml (2 1/2 tbsp) vegetable oil
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
cold water
1 cup (1/4 lb) 125 g plain flour (bread flour)
1 pinch of salt
cold water
method
1. Put the oil and 15 ml (1 tbsp) cold water into a bowl. Beat well with a fork to form an emulsion.
2. Mix the flour and salt together and gradually add to the mixture to make a dough.
3. Roll out on a floured surface or between pieces of greaseproof paper.
4. Bake at 200°C (400°F) mark 6. Do not store.
2. Mix the flour and salt together and gradually add to the mixture to make a dough.
3. Roll out on a floured surface or between pieces of greaseproof paper.
4. Bake at 200°C (400°F) mark 6. Do not store.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
