This wholemeal and oat pastry is a nice change from plain wheat pastry - it has a sweeter taste with a more grainy texture.
Preheat the oven to 180°C (350°F, gas mark 4).
Mix the flour, baking powder and salt together put in a food processor. Mix in the oats and table spread using the dough attachment then slowly add the cold water until a dough forms.
Put the dough in a plastic bag and chill for at least 30 minutes.
Roll out the pastry evenly and line a lightly oiled 23cm (8½ inch) flan dish. Prick the pastry with a fork, cover with foil and weight with dried beans then bake in the centre of the oven for 15 minutes.
Remove the weights and foil and bake the pastry for a further 5 minutes. Set aside to cool.
The pastry is now ready to receive a delicious filling. If you're not using the pastry shell immediately, it will freeze for up to 3 months.
Makes 1 x 23cm (8.5 in) pastry shell or 48 mini tart shells.
Makes 8 servings
| Prep Time: | 40 mins |
| Cooking Time: | 20 mins |
| Ready in: | 60 mins |
Suitable for: |
|
| Dinner, Finger Food, Lunch, Snack | |
Print version
Email recipe
More recipes
Previous page
| Nutritional Information - Per Serve | |
| Kj | 733 kj |
| Calories | 175 kcal |
| Fat | 8.3 g |
| Saturated Fat | 1 g |
| Total Carbohydrate | 19.4 g |
| Total Protein | 5.1 g |
| Fibre | 2.7 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.
