Wholemeal Pastry

Wholemeal Pastry

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Wholemeal pastry is similar to shortcrust pastry. Plain wholemeal flour can be used for wholemeal pastry, either by itself, or mixed with a proportion of white flour for a lighter result. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Servings: 4
Calories: 310


  • 2 cups Plain wholemeal flour
  • 1 pinch of salt
  • 2 oz butter or block margarine
  • 2 oz lard
  • chilled water


  • Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
  • Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
  • Roll out and use as required.
  • Bake at 200 - 220°C (400 - 425°F) mark 6-7, except where otherwise specified, until lightly browned.
  • Storing Wholemeal Pastry 1. Wrapped in cling film, uncooked wholemeal pastry dough will keep for up to three days in the refrigerator.
  • Both baked and unbaked wholemeal pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.
Calories: 310 kcal
Carbohydrates: 44 g
Protein: 8 g
Fat: 13g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 115 mg
Potassium: 251 mg
Fiber: 7 g
Sugar: 1 g
Vitamin A: 1071 IU
Vitamin C: 5 mg
Calcium: 57 mg
Iron: 2 mg
Dishes Pastries
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