This pastry is fabulous, with a strong scent of olives - not in any way second best to butter pastry. It rolls out thin thin thin, and makes lovely pleated folds. Quicker than butter pastry, too.
I used it to make a rustic potato pie in a sort of Dick Whittington swag bag. The filling wasn't a huge hit, so I'm going to work on it before posting it. But the pastry ... well, here it is, another master recipe for cholesterol-watchers: it's free from saturated fat, although you couldn't truthfully describe it as low fat.
Olive oil pastry
150g OO plain flour
a pinch of salt
1 1/2 tbsp olive oil
up to 125 ml iced water
Use a stand mixer for this, if possible. Mix the flour, salt and olive oil. With the engine running, gradually add the water (I used about 100ml), until you have a ball of dough. Beat it for a couple of minutes until you have a silky ball. Put in the fridge. I used clingfilm, as instructed, but would prefer not to, so next time I'm going to put it in a storage box. This needs to rest for at least an hour.
The dough effortlessly rolls out very thin, and is easy to work. Brush with a little olive oil before cooking (190/30 minutes for my pie).
This classic Middle Eastern recipe was inspired by the cookery of Rose Prince in today's Sunday Telegraph.
Butterless pastry - and a fruit tart
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