Perhaps I don’t make it that often because
- In Spain, getting hold of butter and keeping it fresh before it reaches my fridge is a saga in itself
- 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?
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.
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!