Recipe: Tasty Wholemeal pastry/wrap sheets

Wholemeal pastry/wrap sheets. Gather up any unused pastry dough and trimmings, then wrap and freeze them for use at a later date. I have used different brands of wholemeal flour over the years especially for breadmaking. Doves produce the best texture and indeed flavour whatever you are cooking.

This is a delicious wholemeal pastry for pies, tarts and quiches. Always roll the pastry in one direction only, turning the dough a quarter turn every couple of rolls so that it stays in shape. Description Pastry sheets are ready-to-bake pastry bases, which can be prepared into puff pastry or other delicacies. You can cook Wholemeal pastry/wrap sheets using 6 ingredients and 10 steps. Here is how you cook it.

Ingredients of Wholemeal pastry/wrap sheets

1. You need 3 of cups(about 600 grams)Wholewhet stonegroundflour.
2. Prepare Half of cup Milk powder(any good one e.g. nido).
3. Prepare 1 cup of room temp water.
4. You need 1 teaspoon of salt.
5. Prepare 4 of table spoons Butter.
6. You need 2 of tablespooms oil.

Puff Pastry is a deliciously light, flaky pastry First, you need to remove as many pastry sheets as needed (wrap unused sheets in plastic wrap or foil and return them to the freezer). Carefully wrap the pastry once over the rolling pin to support it and place it over the flan tin or ring, set on a baking sheet, with the side of the. A wide variety of food wrap sheets options are available to you, such as usage, feature, and processing type. Download Wholemeal pastry stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.

Wholemeal pastry/wrap sheets step by step

1. Ingredients..include 1 tspn of salt.(not shown in pic)and 2 table spoons of oil...mix ingredients start with butter and salt and oil and crumble well then add milk powder then water.mix well.Make a rough circles and leave aside for short while before using InshaAllah.
2. If you will be using as a pie pastry(pls note that this recipe is only suggested for pies /pastry but not tried,so pls make as a try out only) Use the Rankin dishes as guides and cut the thinly rolled dough dough in disc shapes...and mould into the dish) like see pics).
3. Make pie cases.oil the case on base and sides(pls also see above pic( step 2).
4. .
5. Some pies tried out using these wraps/pastry doughs.
6. Some ideas of fillings:roll out thinly then can add cheese slices and then rolling with the thined dough..also make moon pies with chicken stirfry fillings.
7. .
8. Save the side cuts sheets for covering/ surfacing on top of pies etc(here just refrigerated for the trial pie/pastry recipe as soon will make a filling inshaallah).
9. Semi cook the 3 or 4 together..see pics..so that these make flexible sheets which may work better for moon shape pies or samosa shapes..(..again please try out the possibilities).
10. For wraps or fillings you can make these semi cooked sheets..these will work well for wraps.the only difference then pastry sheets is just cook these individually on both sides for raps (see pic).

Wholemeal pastry is similar to shortcrust pastry. Wrapped in cling film, uncooked wholemeal pastry dough will keep for up to three days in the refrigerator. The addition of wholemeal flour makes the dough a bit challenging to handle, but adds a nutty This recipe provides a base for pies and tarts, both sweet and savoury. Filo pastry is a very delicate pastry made in thin sheets. It can be used for both sweet and savory dishes and can either form a base i.e. a tart case with a filling, or can be used to wrap fillings up to form a parcel.