olive oil pastry

A handy alternative should you find  yourself out of butter at a crucial moment, this pasty comes out crisper than pastries made with butter, lard or margarine.  It is particularly suited to savoury flans and quiches.

4oz plain flour
3 tablespoons olive oil
salt to taste
water to mix

In a food processor, mix together the oil and the flour and a pinch of salt.  Rather than breadcrumbs, the mix looks more like couscous.

Add the water little by little until the mix holds together.

Chill the pastry before either pressing into a flan dish or rolling out.  If you can make it a day in advance, so much the better.

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posted by niles on 28 Jan 07 - 12179 views

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