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Dairy Free/ Dinner/ Meat Free Monday/ Vegan/ Vegetarian

Clean Eating Pastry: Wholewheat Olive Oil Pastry

Clean Eating Pastry - The Kitchen Shed

Clean Eating Pastry - The Kitchen ShedClean Eating Pastry - The Kitchen ShedI 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).

 

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Clean Eating Pastry

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  • 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

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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3 Comments

  • Avatar
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    Chica Andaluza
    28th March 2014 at 1:35 pm

    Glad you liked the recipe and love how you adapted it!

    • Avatar
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      The Kitchen Shed
      28th March 2014 at 1:39 pm

      Thank you so much! It is a fab little recipe, thank you for posting it! Loved looking through your beautiful blog 🙂

  • Reply
    Clean Eating Pastry Base – The Kitchen Shed
    28th April 2014 at 6:09 am

    […] have already published my Clean Eating Pastry recipe which makes a complete 23cm/9inch pie (top and bottom) but for future recipes it is quite […]

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