Easy Peasy Pastry really is the simplest, easiest, less messy, quick version of making a simple shortcrust pastry
Are you one who often runs out of basic ingredients then wants to bake? If so, as long as you have flour and oil, this is the recipe for you.
Ingredients
- 100 ml cooking oil(vegetable oil,sunflower oil or rapeseed oil) A little less if you wish
- 300g of plain flour chilled is best
- Some chilled water-start with 40 ml (but chill 100 ml) I used 100 ml for this recipe
Method
In a mixing bowl add:
- Put the flour in a bowl and gradually stir in the oil with a fork. I keep stirring it until the oil is mixed in evenly.
- Add the water bit by bit, starting with 40 ml, and using your hands mix it until it is all coming together in a ball and picking up the flour at the sides of the bowl.
- You may use up to about 100 ml of water-this depends on your flour, some flours absorb more than others. It also depends how much oil you added.
It should feel like play dough if that helps! Put it in the fridge to chill for a little while if you can, then roll out. not as smooth as traditional methods but a heck of a lot easier for those of us who “don’t do pastry”.
As an estimate for cooking time (depends on what you are making) bake at 180C/160 fan/Gas 4 for about 30 minutes until golden
The photos above show how I have used half of the pastry to prepare a small quiche. In the last photo, I blind baked it. Details on my quiche recipe.
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One of my favourite recipes for making pastry.
This is my go to recipe. so easy. Popping it in the fridge really does make it easier to handle-as with all pastry.
This makes a beautifully light and short pastry. I love it, and it’s a real game changer if you don’t have much spare fat for the normal rubbing in method of making pastry.