Wholewheatcanolaoilpastry Recipes
WHOLE WHEAT YEASTED OLIVE OIL PASTRY
Yeasted crusts are more rustic than French-style short crusts. They're also easier to manipulate - they don't crack and tear. Remember to roll this out thinly so that it doesn't become too bready.
Provided by Martha Rose Shulman
Yield Two 10-inch tarts
Number Of Ingredients 7
Steps:
- Dissolve the yeast in 1/2 cup lukewarm water, add the sugar, and allow to sit until the mixture is creamy, about 5 minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer - combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth - do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.
- Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week's recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
Nutrition Facts : @context http, Calories 721, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 32 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 416 milligrams, Sugar 1 gram, TransFat 0 grams
WHOLE WHEAT CANOLA OIL PASTRY
I got this recipe from the Canadian Living booth at the Good Food Festival in Toronto! Its a crisp, nutty-tasting pastry thats especially good as the base for my Rhubarb Crumble Pie (#91390)! Since it doesn't use butter, you don't need to chill it before rolling out.
Provided by CountryLady
Categories Dessert
Time 15m
Yield 1 pie shell
Number Of Ingredients 4
Steps:
- Whisk flour& salt together.
- Pour in oil; stir with fork to form a crumbly paste.
- Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together.
- Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle.
- Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.
Nutrition Facts : Calories 1675.5, Fat 112.9, SaturatedFat 8.4, Sodium 1174.1, Carbohydrate 152.4, Fiber 25.6, Sugar 0.9, Protein 28.8
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