Wholemeal Pastry

Apple Filling Peel, quarter, de seed then finely slice enough apples to fill your pie dish (my Pyrex one took 3 large apples) In a fry pan melt some butter, add the apples a couple tablespoons of sugar and a few good shakes cinnamon. ook the apples for a couple of minutes until they start to release their !uices and they smell a little caramelly and cinnamony. Strawberry Cream "lend # large strawberries (or to taste) $%%gms of ricotta (fresh&) and some honey or sugar to taste till it is smooth. ('hisky and cinnamon instead of the strawberries would be really good too) Wholemeal Short Crust Pastry $( cups of whole)wheat flour Pinch of salt ($ *ablespoon of sugar if for a sweet pie) ( cup of butter, cubed or grated $ egg, beaten Ice water +ix the flour and salt (and sugar if for something sweet). ut in the butter til the mixture resembles bread crumbs. ,dd a tablespoon of water to the egg and mix into the flour-butter mix, if too dry add alittle more water. *he mixture should !ust come together into a ball. *he egg is not strictly necessary, but it makes the pastry so easy to roll out and it wont crumble apart. (we d on.t ha/e the same shortening that you can get in the 01). If the pastry is cool still it can be used straight away or can be rested in the fridge before use (well wrapped). *he pastry can be used not prebaked (as I did here). In ,ustralian cup si2es (3#%mls 4 $ cup) it makes enough pastry for a bottom and a lattice top. +ixture can be easily doubled etc.... if you increase by abit still only add one egg. (I use large eggs)

Wholemeal Pastry Recipe

Information 'holemeal pastry is similar to short crust pastry. Plain wholemeal flour can be used for wholemeal pastry, either by itself, or mixed with a proportion of white flour for a lighter result. 5emember, Pastry is only as good as the flour you use. 6on.t buy cheap flour. Ingredients 3 cups (33# g) Plain wholemeal flour $ pinch of salt $-3 stick (3 o2) #% g butter or block margarine 3 o2 (#% g) lard hilled water Method $. 1ift the flour and salt into a bowl. ,dd the fats. ut into the flour with a knife then rub in with your fingertips. *he mixture should resemble fine breadcrumbs. 3. 1prinkle water o/er the crumbs. +ix to a stiff crumbly)looking paste with a round)ended knife. 6raw together with fingertips7 turn out on to a lightly floured work surface. 8nead quickly until smooth and crack free. 3. 5oll out and use as required. 9. "ake at 3%% ) 33%: (9%% ) 93#:;) mark <)=, except where otherwise specified, until lightly browned. Storing Wholemeal Pastry $. 'rapped in cling film, uncooked wholemeal pastry dough will keep for up to three days in the refrigerator. 3. "oth baked and unbaked wholemeal pastry should free2e well. *haw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from fro2en, allowing a little extra time.