Olive Oil Pastry – So simple, even I couldn’t mess it up….

I love pastry but am mostly too lazy to make it. Except at Christmas, when I make Clara’s Shortcrust Pastry. And sometimes I use it to make quiche.

Perhaps I don’t make it that often because

  1. In Spain, getting hold of butter and keeping it fresh before it reaches my fridge is a saga in itself
  2. In England, I’m either too busy ripping out nasty bathrooms or it’s easier to pop to the supermarket and buy it ready made (oops, did I just admit that in public?!)

Enough of this nonsensical pastry avoidance, Chica. Pull yourself together and make it with olive oil! So of course, I did. And you know what? It’s so easy, and so tasty, and so silky and forgiving should you break it (what, me?!) that I suspect we’ll be eating a lot more of it in the next few months. And also, with only 2 tablespoons of oil in a 4 person serving, it really can’t be bad for you, can it?

Veggie Garden Pie with Olive Oil Pastry

Ingredients to line a 24cm (9.2 inch) flan tin with enough left over to make a few cheese and marmite nibbles (my grandmother always used to make these as a treat with the leftover scraps of pastry), this is what you need:

  • 150g plain flour
  • 2 tbs olive oil (30ml)
  • Up to 4 tbs iced water (60ml)
  • ½ teaspoon of salt

I made mine in my food processor, but if making by hand, follow the same steps, it will only take you a couple of minutes longer.

Blend the flour and salt together then add the olive oil and blitz (or rub with your fingers) for a few seconds. Slowly add the water with the motor running but stop as soon as the mixture clumps together.

Press the mixture into a ball and chill (optional) for half an hour wrapped in cling film.

Cheese & Marmite Nibbles

You can roll this pastry out really thinly if you like, it behaves well. Use it to make your favourite quiches and pies. I made a vegetable pie with a filling of sautéed peppers, onions, tomatoes and blanched runner beans which sat on top of a mix of 2 tablespoons of cream cheese with one beaten egg, and topped wth sliced tomato.

And because pastry is rather dull to look at (never start a sentence with the word “and” Chica), I thought I’d show you a lovely photo from New Zealand, taken way too many years ago!

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