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Plain Flour
1 teaspoon
Ownsworth's Rapeseed Oil
Cold Milk
of water if necessary

Combine the flour and the salt in a large bowl.  Measure out the rapeseed oil and the milk into the same measuring jug, but do not stir.  Add the oil and milk to the flour and salt mixture and mix briskly to combine all the ingredients (adding a little water if necessary) until the dough comes together into a ball.  (Note this pastry must be used straight away, as if left in th
e fridge the oil will begin to seep out).
Perfect for: cheese and onion tarts, quiches, meat pies, almond tarts in fact so many pastry dishes just have a go and be adventurous!