JOANNA'S FOOD: family cooking, from scratch, every day

Sunday, March 30, 2008

Olive oil pastry

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.

Related posts

Butterless pastry - and a fruit tart
Shaken hot water pastry
Shaken hot water pastry 2


MyKitchenInHalfCups said...

Oh Joanna, I must try this one. Thanks!

Anonymous said...

That's so interesting. I didn't know you could make pastry with olive oil. As you say, it's not low fat - but certainly gets rid of all the saturated fat from butter. Thanks for posting this.

aforkfulofspaghetti said...

Well, well, well... I'm going to have to try this! What's it most like in texture - shortcrust? filo? or...??

Anonymous said...

Looks amazing, but what is the filling in your pie? And when mixing, did you use the dough hooks?

Anonymous said...

I love the patterns of the fodls, it almost looks like a soft filo.

Anonymous said...

Excellent, Joanna! I really love to follow these experiments closely.

Cottage Smallholder said...

Thanks for this Joanna. I'm experimenting with baby pastry pies and flans at the moment and this will be tried out immediately.

Mallika said...

Do you think it would take ages to make by hand? I love the sound and look of this butterless dough!

Anonymous said...

So gorgeous! I must try it!

eatme_delicious said...

I didn't know you could make pastry with olive oil. Looks delicious! I'll have to give it a try.

Lore said...

I sense this is one big hit! I'm bookmarking your post right now.

PAW said...

Many years ago when Jane Asher was a columnist on the Daily Express a reader asked her for a recipe for Olive Oil pastry. Although Jane had never heard of this she invented one and published the result. As I am not a good pastry cook I was eager to try it and the result is wonderful, very light, short and easy to work with. Joanna's recipe sounds the same so I recommend that you all give it a go and share your comments.

jay said...

Fascinating! I landed here because I was interested in checking if olive oil pastry was actually an accepted way of making pastry and what the recommended proportions were. I checked because I just made my dog some biscuits by throwing in about a pound of wholemeal flour, pouring in as much olive oil as 'looked right' and mixing with water to a fairly stiff dough. I added grated parmesan for interest, and cut cookies from it, then cooked them for twenty minutes, split them open and cooked them again. Result, crispy, fairly thin dog biscuits that he begged for! He's on an exclusion diet, and this week is the week we add wheat into the mix, so I needed very plain biscuits.

Now I'm going to try it for a pie, or pasties! Sounds good! And I'd have eaten your rustic potato pie - sounds good! :)

Joanna said...

Love the sound of those dog biscuits, Jay. Let me know how you get on with the olive oil pastry ... I haven't made it for a while, which is silly, because it is very good