Lower fat vegetable oil pastry

This recipe (as well as being truly vegan 1 apart from the egg glaze – for which vegans will substitute soy milk. has no saturated or hydrogenated fat) for a lower fat pastry works well 2 Actually I’ve only tried the savoury version, but I imagine the sweet one does too 😉

I found it on UK site “Grow your own Fruit and Vegetables” here. The writer does not give a name but developed the technique themself. I’ve tried it and it works.

Low fat pastry for a 20cm pie

  • 225g (8oz) flour
  • 1/2 tsp Baking Powder
  • 1/2-1 tsp salt
  • 2 Tbs sugar (for sweet pastry omit this for savoury dishes)
  • 50g (2oz) vegetable oil (I used rice bran)
  • 4-5 Tbs water
  • 1 egg to glaze (Vegans use soy milk)

Whisk the water and oil in a small bowl with a fork, it will quite soon turn to a cloudy emulsified mixture.

Sift flour and baking powder into a large bowl add salt (and for sweet pastry sugar).

Pour liquid into flour and pull together till it binds. If the mixture is too dry, add a little cold water. Do not overwork it or the pastry will become tough. (Barbara has been watching Britain’s Bake-off on TV so this lesson was drummed into me 😉

Roll out thin and place (roughly half) onto the bottom of a well oiled pie plate. Patch any holes, brush with egg (this helps it become waterproof). Bake blind for 15 min at 210 C.

Add the filling and use the rest of the pastry to cover the pie, this time brush the outside with egg to glaze. Bake at 210 C until the top is brown and crisp 🙂

NB:

Regular pastry uses lots of saturated or hydrogenated fat which makes it crisp and acts as waterproofing to keep the filling from making the pastry soggy. There are two things you can do to reduce this problem with low fat pastry:

  1. brush well with egg (yes, not just the top for decoration but the base of the pie too, to seal it)
  2. bake the base “blind” 3 Which means you bake the case before putting in the filling with ordinary (high fat) pastry this step is optional, while you can avoid it here you risk a soggy bottom 😉

 

Notes   [ + ]

1. apart from the egg glaze – for which vegans will substitute soy milk.
2. Actually I’ve only tried the savoury version, but I imagine the sweet one does too 😉
3. Which means you bake the case before putting in the filling

4 thoughts on “Lower fat vegetable oil pastry”

  1. Made a deep apple pie tonight using 1.1kg of garden apples and your low fat pastry.
    Now in the oven and looking good. I found it fairly easy to make the pastry, although I had to add more water to get the right consistency.
    I didn’t have quite enough pastry, so had to mix the low fat with some ‘Just Roll’ for the lid.
    The apples were simmered for about 15 mins to soften them with a little cinnamon added.
    I await the result with fingers crossed.

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