(Originally posted on Instagram February 2, 2017)
Yeah it’s Thursday. Probably Wednesday everywhere else. But I’m on uni holidays and having recipes banked up and waiting til Monday to post them is driving me crazy! Monday’s recipes will be all about vegan shortcrust pastry and a few of the things you can do with it. It’s a great thing to have under your belt and it’s easy to make. So here’s the recipe for you to pop in your arsenal before then… I’m not going to provide many stats here, it’s pretty much just fat and flour with little nutritional value and it’ll cost $5 to buy 4 batches worth of ingredients. There you go.
225g plain flour, plus extra for dusting
100g vegan butter, or a 2:1 combination of vegetable shortening and liquid oil, cubed
2-3 tbsp cold water
If using for a sweet dish, add 3 tbsp caster sugar
Rub fat and oil into flour (and sugar, if sweet) using fingertips or a food processor. Add cold water and knead til a soft but not wet dough comes together. Refrigerate while preparing the filling, or roll it out, wrap it and put it in the freezer for later. When rolling out: dust the surface and rolling pin very well with flour to avoid sticking.
Tips and Tricks: – The amount of water you need to add will probably vary just due to simple factors like your brand of flour, type of oil, temperature, and the day’s humidity. Judge it by the texture – it should be soft and easy to roll, not peely and crumbly. – If your dough is too dry or crumbly, add more water and knead. Do this in small amounts and gradually so you can test changes. Don’t add more oil, it doesn’t need it. – If your dough is too wet or sticky, add more flour. Do this in small amounts and gradually so you can test changes. – You must use solid fat for this recipe. If you don’t, the pastry will be sloppy. You can tell if your oil is appropriate by whether it’s solid at room temperature. I always use Copha which is solidified scentless coconut oil and is right next to the butter in the supermarket.