As part of my research for the tea recipe e-book I’m working on, I have developed a low sodium pastry recipe. It’s contains wholemeal flour so it’s a little healthier than the usual short-crust pastry – if you overlook the butter 🙂
- Place the flour in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Wrap the dough in clingfilm and chill for 15-20 minutes before using.
- Alternatively using a food processor, put the flour and butter in the food processor and pulse until the fat is rubbed into the flour.
- With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
- Wrap the dough in clingfilm as before and chill for 15-20 minutes before using.
As I don’t cook with a lot of salt, there isn’t any in my recipe, however, if you miss it, just add 2 tsp of salt to the flour before adding the butter. You can also experiment with using flavoured salts, such as celery salt, to add taste.
- Cherry Frangipane Tart (busyellebee.wordpress.com)