If you're a newcomer to making your own pastry you could do a lot worse than making a pie lid with wholemeal pastry. I can definitely confirm this recipe is kind and does everything it should and more. It freezes very well too.
Wholemeal pastry doesn't generally get a great reaction – I think it goes way back to when you could use it for crazy paving!
What does make a difference is the quality of the flour – I use Doves Farm Organic – I'm sure there are others out there – it's worth spending a little extra.
Wholemeal pastry
200g plain wholemeal flour
100g unsalted butter, cubed
pinch of baking powder
ice cold water to bind
2 sheets of cling film
Rub the butter into the flour and baking powder until it resembles breadcrumbs, then gradually add a glug of water and use and round bladed knife to bring the pastry together.
Alternatively you can use a processor if you prefer. Place the flour, baking powder and cubed butter into your processor and pulse until is at the breadcrumb stage – add a glug of water and pulse again – repeat until you see the pastry coming together. Remember you can't take the water back so go carefully. Tip the pastry onto one of the sheets of cling film. Use the cling film and both hands to bring the pastry together forming a ball. Double wrap the pastry using the remaining sheet of cling film and then fridge it to rest.
After resting the pastry in the fridge for 30 minutes roll out your “lid” to fit the casserole or pie dish you're using – I use a square casserole or a foil dish measuring 24x24 cms – 9” in old money.
This wholemeal pastry works well as a lid or a base for an open tart or pie. If I'm using it for a base after resting it I roll out and line my dish or tin and then fridge it. If I'm baking ahead then I'll freeze it.
There'll be a recipe example of using the wholemeal pastry as a base in the suggested fillings that follow.
Feeling brave?!
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