Wheatmeal Pastry

In preparation for dinner tonight I’ve made a ball of wheatmeal pastry from one of my favourite modern day wartime cookbooks “Feeding the Nation” and now I have to decide what to actually make with it… I just know I had a craving for pastry and I do have some left over “Lentil & Legume Gravy” so I may well make some potato pasties and fill them with a little of the leftover gravy.

Wheatmeal Pastry

  • 8 oz (225 g) of plain wheatmeal flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 oz- 30z (50-75 g) of cooking fat, margarine or dripping (I used 50/50 vegan margarine and shortening)
  • water

Method

  1. Blend the flour with the salt and the baking powder
  2. Chop up the fat into small pieces and rub into the flour until well distributed
  3. Add enough water to make a rolling consistency although a little softer than you would normally make with white flour
  4. Roll out and use.
Advertisements