Wholemeal Shortcrust Pastry – recipe

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.

shortcrust, short, crust, wholemeal, wholewheat, pastry, healthy, alternative, brown
Wholemeal pastry


  • 500 g plain (all-purpose) wholemeal flour
  • pinch of salt (optional)
  • 250 g cold, unsalted butter
  • 3-5 tbsp ml ice water


  1. Sieve together the flour and salt if using, into a large bowl.
  2. Cut the butter into small cubes and add to the flour.
  3. Gently combine the flour and butter, rubbing the mix in between your fingers tips, until it resembles fine bread crumbs.
  4. 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.
  5. Knead gently for about 2 minutes, until the pastry forms a smooth dough.
  6. Place in a freezer bag and freeze immediately, or if using straight away, allow to rest in the fridge for about 30 minutes.
wholemeal, wholewheat, pastry, healthy, alternative, brown
Wholemeal pastry

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.



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