Before I owned a Thermomix, I never made pastry, now I make at least one batch every few weeks. Even without a Thermomix, it really is so simple to make and the health benefits of avoiding awful store bought pastry is well worth it.
For a gluten, grain, dairy and egg-free pastry recipe, click HERE.
A word about store bought pastry
I largely avoid all wheat but my one exception is a very occasional splurge on puff pastry (because I’m nowhere near patient enough to make my own). The only brand I buy though is Careme All Butter Puff Pastry – it contains just butter and flour (they also have a wholemeal spelt puff available now). You see, the majority of store-bought pastry is a dumping ground for dangerous additives, vegetable oils, sugar and trans-fats.
Before you think every now and again won’t hurt – did you now that trans-fats accumulate in your cells and that their effect on your body is cumulative. Because there is no immediate visible effect of consuming trans fats the warning signs are missed until the damage is done years later. Don’t let you (and especially your children’s) body become bogged down with this toxic oil. Make your own pastry (or buy an all butter brand)!
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Healthy Home-made Spelt Pastry
Spelt shortcrust pastry
- 300 g wholemeal spelt flour
- Pinch sea salt
- 3 tbsp coconut sugar or rapadura (only for sweet pastry)
- 120 g butter -chilled and diced
- 1 egg yolk (optional)
- 1-2 tbsp water (approx.) chilled
Spelt shortcrust pastry
- In a food processor mix the flour, sea salt and sugar (if using) until combined. Thermomix 5 seconds, speed 4.
- Add the butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix). Thermomix 10 seconds, speed 6.
- Add the egg yolk and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don't overwork it). If you are not using the egg yolk, you'll just need extra water. Thermomix 10 seconds, speed 6, then 30 seconds, wheat symbol (to knead).
- Add extra water if necessary tablespoon by tablespoon until it is the proper consistency (see the note about consistency below).
- Roll into a ball (or portion into smaller balls) and wrap in parchment (baking) paper. Rest in the fridge for at least 30 minutes. If it is left for longer it can dry out, if that happens, you may need to add more water and remix it (I throw it back into the thermomix to blitz) See the note below for tips on rolling.
- For a crisper pastry, blind bake at 180℃ (fan-forced) for approximately 10 minutes or bake on the bottom shelf of your oven for about 20 minutes (until golden brown).
- Store in an airtight container in the fridge or freezer.