Oatmeal Pastry

I’ve used this simple recipe most recently for my prune flan and also mock apricot flan but it would be as suitable for a savoury dish..

Oatmeal Pastry

  1. Sift 6 oz of self-raising flour (or plain flour with a teaspoon of baking powder) with a pinch of salt.
  2. Rub in 2-3 oz of cooking fat and then add in 2 oz of rolled oats.
  3. Mix with water and use as an ordinary shortcrust pastry
  4. Bake in a moderately hot oven

6 thoughts on “Oatmeal Pastry

  1. This looks yummy, but I’m basically lost with Euro specs for ingredients. I went to a recipe conversion page to try and get the equivalent measurements (http://culinaryarts.about.com/od/measurementsconversions/a/vol_convert.htm) but can you confirm my math is accurate (or at least close?)

    6 oz flour = 3/4 cup
    2-3 oz. cooking fat = 5 Tbsp (roughly)
    2 oz. rolled oats = 1/4 cup

    Also, this be for an 8″ crust, right? And would 375 degrees be considered “moderate” for the temp, how long for cooking the crust? Sorry, I’m still a beginner with pastry!

    Thanks for your help!


    • I apologize- I forget sometimes to put in North American measurements… I will check this out and add in cup measures later for sure and perhaps do a page on the website that has conversions on it for easy reference…

      C xxx


  2. Pingback: Bakewell Tart | My Blog

  3. My mother used to make a pastry very similar to this back in the 1970s (in NZ, her family emigrated from UK shortly after WWII). I think it was 2/3 cup flour, 1/3 cup rolled oats mixed with 1/3 cup equal parts milk & oil. Needed to be pressed quite thin in tray to cook properly. Probably baked around 180 to 300 Celsius …


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