Hello, how’s it going?
The first half of February has gone, and it’s time for me to take a serious look at my diet. I love flour, in whatever form it may take, be it cakes, breads or pastries. But, as we know, it’s a no-no on the carb register. So in an attempt to modify my diet to a healthy one, I am substituting white, processed flour with wholemeal or spelt flour.
Here’s a simple recipe for wholemeal pastry which can be frozen ahead for the joys of pies, flans and tarts later.
- 500 g plain (all-purpose) wholemeal flour
- pinch of salt (optional)
- 250 g cold, unsalted butter
- 3-5 tbsp ml ice water
- Sieve together the flour and salt if using, into a large bowl.
- Cut the butter into small cubes and add to the flour.
- Gently combine the flour and butter, rubbing the mix in between your fingers tips, until it resembles fine bread crumbs.
- Add the water a table spoon at a time,and combine until the mix forms a rough dough. Don’t worry if you don’t use all the water. So long as you can form a moist dough, that should be enough. If you find the mixture too dry, try adding another tablespoon of water. If the dough become too wet, just add a little more flour.
- Knead gently for about 2 minutes, until the pastry forms a smooth dough.
- Place in a freezer bag and freeze immediately, or if using straight away, allow to rest in the fridge for about 30 minutes.
I often substitute the salt for celery salt or finely chopped herbs, to help keep my salt intake in check. I also roll out the pastry as thin as possible, so that it’s enough for 3 or 4 pie cases. That way I’m not over loading with carbs.
Let me know if this recipe works for you in the comments below.
Thanks for reading and see you soon.