Pastry

Before proceeding any further, let me say that I do not claim to be anything of a pastry cook. This is partly because on a boat, it’s usually difficult to have everything cool. It’s also due to my reluctance to use expensive butter or unpleasant-tasting margarine and the fact that I dislike ‘rubbing in’ pastry. I suspect that I simply don’t have the touch to produce good pastry. However, whenever I serve it, people always seem to enjoy it, so I can at least assert that if you use this recipe, the results are edible!

The following recipe is easy and foolproof. It’s cheap, because there’s no butter in it and it’s made with wholemeal flour. While it doesn’t produce light and flaky results, it rolls out easily. It makes sufficient to make two decent-sized pasties, four empanadas, eight samosas, a 230 mm (9 in) frying-pan quiche, a 200 mm (8 in) flan tin quiche or to cover a pie.

If you have your own favoured recipe, this is the equivalent of what in the UK would be referred to as ‘half a pound’ of pastry, or 250 g, or the equivalent of making North American pastry with a cup of flour.

 

To make 2 pasties, 4 empanadas, 8 samosas or 1 flan

Ingredients

4 tsp olive oil

1/3 cup warm water

pinch salt

1 cup whole wheat flour

1/4 tsp baking powder

Method: 

• Thoroughly mix oil and water together in a bowl, with a broad-bladed knife or mini whisk.
• Add the salt, flour and baking powder, combine together and finish mixing with your hand, kneading gently until a smooth dough is formed.
• Let it rest for 10 minutes
• Roll it out on a lightly floured board and cut to shape according to the recipe. 

There! It really couldn’t be easier, could it?  And while unconventional, I think you'll find most people enjoy it.

 

 

Edited 15 July 25