Food recipes
Dairy-Free Oil Pastry
Dairy-Free Oil Pastry Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated salt, table oil, olive, salad or cooking water, bottled, generic Directions...
Dairy-Free Oil Pastry
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
In food processor, combine both flours, sugar and salt and pulse to mix.
With machine running, add oil in thin, steady stream, about 5 seconds.
Remove lid and fluff mixture with fork.
Replace lid and pulse again 1 to 2 seconds.
Put ice water in measuring cup.
With machine running, add 3 tablespoons water in 3-second stream.
Stop machine at once, remove lid and fluff again with fork.
Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.
Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula.
Gently knead 2 or 3 times into ball.
Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges.
Wrap in plastic wrap and refrigerate 30 to 60
minutes before rolling.
Unlike like a butter pastry, dough won't become very firm; this is primarily a rest to ensure easy rolling.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
Directions:
In food processor, combine both flours, sugar and salt and pulse to mix.
With machine running, add oil in thin, steady stream, about 5 seconds.
Remove lid and fluff mixture with fork.
Replace lid and pulse again 1 to 2 seconds.
Put ice water in measuring cup.
With machine running, add 3 tablespoons water in 3-second stream.
Stop machine at once, remove lid and fluff again with fork.
Replace lid and add remaining 2 tablespoons water with 2-second pulse; pastry will form large crumbs.
Turn pastry out onto work surface, scraping bowl thoroughly with rubber spatula.
Gently knead 2 or 3 times into ball.
Place dough on large sheet of plastic wrap and flatten into 3/4-inch-thick disk; smooth cracked edges.
Wrap in plastic wrap and refrigerate 30 to 60
minutes before rolling.
Unlike like a butter pastry, dough won't become very firm; this is primarily a rest to ensure easy rolling.