pastry - half wholemeal

4 oz Wholemeal plain flour

4oz plain flour

pinch of salt (unless you are using salted butter)

4oz margarine or butter

Put the flours, salt and margarine in a large bowl, and rub the fat into the flour. When the mixture resembles breadcrumbs, add a little cold water and gather the mix together lightly by hand to form a ball.

Wholemeal, or part wholemeal flour is a swine to roll out, so I don't bother if I am making a flan or tart (if you are making a lid you have to really). I just take my greased dish and grab bits of pastry and push it into the base and sides, then grab another small bit and keep going, making sure I keep it vaguely even thickness. It works honest....


©colour it green 2007