With a food processor at home, pastry is very easy to make so for those of you, gluten sensitive or not, there are numerous reasons to make your own. Many brands of frozen pastry are made with trans fats that raise the levels of harmful LDL cholesterol and lower levels of protective HDL cholesterol. Another reason to make your own is to use a top quality flour without bleach or other free flowing agents.
Preheat oven to 180 degrees Celsius.
In a food processor add the flours, seasoning, nigella seeds and oil and process until the oil combines with the flour to resemble soft brown sugar. Add the cold water bit by bit with the processor running until the dough binds together into a ball.
Form the pastry dough into a flat tablet (approx 2 ½ cm thick) and refrigerate for 30 minutes. Lightly dust your work surface with flour and roll the pastry out to approx 4 mm thick.
Use the pastry to make Mediterranean tomato and olive spelt rolls or spicy lentil rolls or line a flan dish or mini muffin trays and fill with a filling of your choice.
Brush with a beaten egg if you want a shiny surface (optional) and bake at 180C for 20 minutes.
NOTE: Nigella seeds are often incorrectly called black cumin seeds. They are often found sprinkled over Turkish bread.
Makes 8 servings
| Prep Time: | 10 mins + 30 mins cooling |
| Cooking Time: | 20 mins |
| Ready in: | 1 hr |
Suitable for: |
|
| Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 421 kj |
| Calories | 101 kcal |
| Fat | 4.8 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 11.9 g |
| Total Protein | 2.4 g |
| Fibre | 0.6 g |
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
