Clean Eating Pastry: Wholewheat Olive Oil Pastry

I have never been a huge sweet pastry fan, but savoury pastry on the other hand is definitely my idea of ultimate home comfort food. Like with many other convenience foods, since clean eating, pastry has made a very rare appearance in my home. I have made wholewheat pastry before, but I used organic butter for the recipe. This time I wanted to clean it up a little more and make it vegan so I found a great recipe over at chicaandaluza.com using olive oil which was perfect. All I had to do was swap the white flour for wholemeal flour, cut down the salt a little and the result was delicious!

Clean Eating Pastry is so hearty and wholesome. It makes perfectly crisp edges but is flakier throughout the middle. It is quick and easy to make, I made mine in the food processor but it can be made by hand too.

This recipe makes 1 complete 9″ pie (base and lid) but it is quite filling, so I would recommend making either a pastry base or lid and freezing the other half for another recipe. (You can roll it out and place it into a pie dish to freeze for an extra quick meal another day).

Clean Eating Pastry

By The Kitchen Shed Published: March 28, 2014

• Yield: 2 bases/lids

Clean Eating Pastry is so hearty and wholesome. It makes perfectly crisp edges but is flakier throughout the middle of the pie. It is quick and easy to make, I made mine in the food processor but it can be made by hand too.

Ingredients

• 300 grams Wholemeal Plain Flour plus extra for rolling out
• 4 Tablespoons Olive Oil
• 8 Tablespoons Cold Water
• 1/2 teaspoon Fine Sea Salt (optional)

Instructions

1. Preheat the oven to 180°C (if you are going to be baking the pastry straight away).
2. Place the flour and salt into a food processor and put the lid on.
3. Pour in the olive oil and water whilst blitzing until combined.
4. Pour out the dough mixture and press together to form a ball.
5. Cut the ball into two equal halves and roll each one out on a lightly floured surface.
6. Place the rolled out pastry into a lightly oiled pie dish.
7. Fill and top as desired and brush the top or edges with a little milk before baking for 25 minutes in the oven.
8. Alternatively, you can freeze or chill until needed.

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