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Wholemeal Pastry

Wholemeal pastry is similar to shortcrust pastry. Plain wholemeal flour can be used for wholemeal pastry, either by itself, or mixed with a proportion of white flour for a lighter result.

Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

ingredients

2 cups (225 g) Plain wholemeal flour
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water

method

1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

3. Roll out and use as required.

4. Bake at 200 - 220°C (400 - 425°F) mark 6-7, except where otherwise specified, until lightly browned.

Storing Wholemeal Pastry 1. Wrapped in cling film, uncooked wholemeal pastry dough will keep for up to three days in the refrigerator.

2. Both baked and unbaked wholemeal pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.

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