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Spelt flour & wholemeal flour pie pastry

by Carla Maree Vella on 11/01/2012

200g spelt flour
200g wholemeal flour
200g wholemeal self-raising flour
120g of butter
pinch of salt
3 tbsp of cold water
3 eggs

(Made 4 pies – each pie two servings)

Mix flours, make sure you sift the wholemeal flours before adding them to the mix. Add small cubes of butter to your flour and your pinch of salt rub the flour and butter together with your fingers. Add the pinch of salt and eggs one by one, each time folding the mixture into a ball. If necessary add the tbsp of water one by one to add moisture to the dough. Do not make the dough to wet, better drier than too wet.

Get the flour mixture into a ball and wrap into plastic wrap and put into the fridge for 30 minutes. The dough needs these 30 minutes in the fridge to come together.

After 30 minutes, get the dough out of the fridge and segment into small balls and roll out, use spelt flour so that the dough doesnt stick to everything. I managed to roll this dough out to around 3mm thickness.

If using this dough for pies bake it for about 20-30 minutes (small pies) and it should be rustic, light, crumbly and will smell delightful


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