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
- Sift 6 oz of self-raising flour (or plain flour with a teaspoon of baking powder) with a pinch of salt.
- Rub in 2-3 oz of cooking fat and then add in 2 oz of rolled oats.
- Mix with water and use as an ordinary shortcrust pastry
- Bake in a moderately hot oven
The 1940's Experiment 
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!
LikeLike
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
LikeLike
Pingback: Bakewell Tart | My Blog
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 …
LikeLike
… sorry, make that 200 Celsius!
LikeLike
you really need to ferment oats before using
LikeLike