Easy Olive Oil Wholemeal Pastry

This makes a lovely, crisp flan case.

Makes enough to line two 23 cm (9") flan tins

(about 410g pastry)

250g wholemeal flour

1 tsp salt

1 tsp thyme

60 ml olive oil (not extra virgin)

120 ml cold water

1.  Add the flour, salt and herbs together in a food processor and pulse several times to mix.

2.  Add the oil and process until the mixture resembles fine breadcrumbs or couscous.

3.  Add the water and process until the dough just comes together in a ball.

4.  Turn the dough out onto a lightly floured surface and roll out firmly to avoid overworking the dough. 

5.  Line your flan tin(s), trim the edges and refrigerate for half an hour.

6.  Prick base with a fork and bake blind at 200°C for 10 minutes (allow to cool fully before adding filling).

NB: If you don't have a food processor, steps 1 - 3 can be done by hand.

Today, my filling is egg, yoghurt, grated courgette, cheddar cheese and leftover ravioli filling of chicken, chorizo, leeks & Parmesan spread in the base.

Alternative recipe here olive oil pastry