Making Pastry With Oil

Jun 14, 2013 | 22 comments

Archives

Making Pastry With Oil

Faggots

Rhubarb Forest v2 May10

this was my rhubarb forest in June 2012. DP is a confirmed fan of rhubarb crumble and apple pies

Making pastry with oil

Before we go into making pastry with oil, a word about making it.  I have been making pastry since I was a child as it was one of the ways Mum made things stretch, meat pies with not much meat in them and lots of vegetables, apple pies to fill us up and rhubarb pies with rhubarb from the garden together with custard so thick you could slice it. So I don’t find pastry making in the least daunting.

I know a lot of people do however, and this recipe may well help you. There is no rubbing in of the fat, just a bit of a stir. Too dry? Add a little more water. Too wet? Add a spoonful more flour.

Which fat to use?

Usually when making pastry, some kind of solid fat is used as shortening. Butter, lard, hard margarine or blocks of shortening sold especially for making pastry. But on the Meal Plans on this site, we don’t usually have enough solid fat to spare to make pastry with, so I will be using a technique I learned, to make pastry using the vegetable oil that we will have available

When I was involved with the £100 a month plan over on www.cheap-family-recipes.org.uk , and we needed to make pastry, but only had oil, no solid fat, I was up for the challenge.

If you want to reduce your saturated fat intake, then using oil for pastry fits the bill too.

I’ve used cheapest vegetable oil, sunflower oil, mild olive oil and extra virgin olive oil, all of which worked really well. Each contributes its own flavour, with the olive oils contributing most. You may want that, in a savoury pie for example, or not. I wouldn’t particularly want a strong olive oil flavour when making a fruit tart for instance.

Measuring the oil

NB oil needs to be measured by volume in ml. OR by weight, in grams. The weight in grams for vegetable oil is roughly 94.4% of the volume in ml

100mls of vegetable oil weighs 94.4 grams

 

How To Make Pastry Using Oil

If you are familiar with making pastry, you will know that usually you have to add the minimum of  liquid to keep a pastry short, otherwise it can go rubbery and unpleasant. With oil pastry, my first thought was that it wouldn’t need any liquid as the oil would provide all the moisture needed. My goodness!  It was like trying to roll out a crumble topping!

After a lot of experimentation, I found that if I added almost as much water in ml as the oil, the flour sort of slurped it all up and became very compliant, rolling out beautifully.

So when you make this kind of pastry, put the flour and oil in a bowl, and add almost as much water as oil, and just gently stir it with a spoon.

Oil pastry stage 1

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the water bit by bit, it might look a little like a batter at first. If you add too much water, the pastry is easily rescued by adding a little more flour, but if you are following the weekly plans, you may not have enough flour to spare from the weekly bag to do this and still have enough to make the other flour requiring dishes for the week,  so go slowly.

Oil pastry - stage 2

You can rest it for a bit if you like, it helps the dough to relax and the gluten to develop. Or you can go straight into rolling it out. If there is enough water in it, it should roll out and stick together like this, like pastry made with solid fat

pastry made with oil

If you haven’t got it quite as amenable yet, don’t worry, everything that we make on these plans you can stick bits and pieces together in the pie tin etc, and it will taste just fine

What can oil pastry be used for?

You can use this kind of pastry for most recipes using pastry. I use it for tarts, large and small, 2 crust pies, pasties and more.

I’ve used it for making little dumplings dropped into a soup or stew. Or steamed it as a pudding, although, admittedly, it still tasted just like pastry baked in the oven.

What variations are there for oil pastry?

You can add a tblsp or so of icing sugar if you are making a sweet case if you like; or a little sieved cocoa. Personally, I don’t add sugar to the pastry when making a sweet tart or pie. I don’t think it needs it.

Or for a savoury one, there is grainy mustard and/or a little grated cheese.

You don’t need to, they are just optional flavourings, I usually use it just as it is.

 

 

 

making pastry with oil
pastry made with oil

Pastry Making

Pastry made with oil is light, short and rather wonderful
4.84 from 6 votes
Prep Time: 5 mins
Total Time: 5 mins
Course:
Dinner
,
Lunch
,
Pudding
Cuisine:
English
budget meals
,
cheap family recipes
,
easy
,
vegan
,
vegetarian
,
versatile
dairy free by Olguioo from the Noun Project
Dairy Free
,
No Nuts by Llisole from the Noun Project
Nut Free
,
vegan by Guilherme Furtado from the Noun Project
Vegan
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 4 servings
Cost per portion 17p
Calories: 403kcal
Author: Thrifty Lesley
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help

Ingredients

  • 70 ml water up to 100ml, you may not need it all
  • 100 ml oil 100ml or 94g. NB ml of oil DO NOT weigh the same as grams
  • 200 g flour self raising, 6p

Instructions

  • Put the flour and oil in a bowl, and add almost as much water as oil, and just gently stir it with a spoon.
    pastry made with oil
  • Add the water bit by bit, it will look a little like a batter at first. If you add too much water, the pastry is easily rescued by adding a little more flour.
    pastry made with oil
  • The flour will bind everything together and you will have a soft ball of pastry dough, ready to roll out.
    pastry made with oil

Nutrition

Nutrition Facts
Pastry Making
Amount Per Serving
Calories 403 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 2g13%
Sodium 2mg0%
Potassium 54mg2%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 1g1%
Protein 5g10%
Calcium 8mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !

22 Comments

22 Comments

  1. Thrifty Lesley

    Hi Neil, thank you so much for your lovely comments!
    I’m very curious why you Googled pastry with oil if you had previously used hard fats to rub in?
    The recipe was born out of a need as a cash restricted meal plan had no solid fat. After a lot of trial and error, I found a way to make it work 🙂

  2. Neil Adams

    5 stars
    Hi there
    Now retired after being a chef most of my life. I couldn’t stand making pastry, rubbing in the fat was always a total waste of time and therefore annoyed me, I was making a family steak pie last night and realised I never bought in the pastry, “Annoyed”, I Googled “Pastry with oil” and found your site and recipe, it goes against my experience ! I threw it together and “knew” it wouldn’t work, WELL ! it was fantastic, even my wife commented. THANK YOU. I am never going back to the boring old time wasting Rubbing it to breadcrumbs, that’s all gone , thanks to you.
    You have a new fan.

  3. Thrifty Lesley

    Hi New England Flybaby – I did reply saying that I would post your comment on the FaceBook Group as I hadn’t heard of this technique before, but the reply got chewed up and disappeared. Only realised when I came back to update
    There are some replies that you may find helpful

  4. New England Flybaby

    Hello, Lesley!

    Thank you for posting all these recipes, and especially the “Christmas on a Budget” recipes. I have a pie crust question for you and your readers:
    Does anyone remember their mother or grandmother covering the edges of their pies with the torn piece of an old sheet or pillowcase (possibly dampened?)
    I seem to remember my mom doing this, but I’m not sure if she really did this, or whether I’m remembering wrong. Thank you to you and your readers.

  5. Thrifty Lesley

    now that’s a good idea. I don’t tend to add sugar to sweet items, but it sounds good!

  6. Helen S

    5 stars
    I can’t believe how easy this pastry is. I added 50g of icing sugar to make a sweet pastry and made some early mince pies. Yum.

  7. Thrifty Lesley

    Fantastic, so glad you liked it. And welcome

  8. Jude Gibbons

    5 stars
    I was making a pie tonight and realised I didn’t have enough butter so quickly googled ‘oil pastry’ and found this page. Delighted to say that your recipe worked a treat! I used sunflower oil and plain white flour. I hesitated adding so much water, so only added about 40ml at first but you’re right – it is like rolling out crumble! So I added about the same again and it came together fine even though it seemed a bit gloopy at first. I chilled it before rolling out and also before putting the pie in the oven. The raw pastry feels much softer than that made with solid fat but cooks just the same. Thanks!

  9. Thrifty Lesley

    I’m so glad you were successful. Those pasties sound delicious !

  10. Ali Dixon

    Made the oil pastry Couldnt believe it .Made cheese,onion and potato pastys. Usually my pastry is vile but this is super Well done Lesley!
    Ali

  11. Thrifty Lesley

    I just use water straight from the cold tap

  12. Yas

    Most pastry are made with cold water. What temperature should the water be?

  13. Lisa

    Amazing thank u x

  14. Lesley

    Hooray! I’m so pleased it worked for you

  15. Jackie

    My pastry never ever worked, – until I discovered and tried your recipe with oil. You’ve made me a star! It works! So far, one double crust pie using leftovers which just slid beautifully out of the tin, and a quiche. Fabulous, easy and foolproof. Many thanks.

  16. Lesley

    Ooh, lovely. Look forward to reading what you write

  17. Tinyallotment

    Hi Lesly
    Thank you for this recipe for pastry. It have revolutionised my cooking. I have put a link to your site on my blog. I will be shortly doing a blog post on oil pastry and will of course link across to you.

  18. Lesley

    Ceri – I haven’t yet. I’ll try it and let you know what it’s like

  19. Ceri

    Hi has anyone made this with gluten free flour? Thanks Ceri

  20. Mark

    Thanks….perfect…..

  21. Lesley

    Hi Mark, it’s the same ratio as a shortcrust pastry. So for a double crust 20 cm pie, it would be 200g self raising flour, 100ml oil (not grams) and start with 100ml of water, adding 75ml to start with and see how it goes

  22. mark

    There are no measurements…. Flour, oil, water..what ratios….?

Trackbacks/Pingbacks

  1. Puchka tart. What's that? Complete deliciousness on a plate, that's what - Thrifty Lesley - […] the flour and oil, together with most of the water to make the pastry and line a 20cm flan…
  2. Stunning 3 Course Valentines Day Dinner, £1.84 a headThrifty Lesley – 1 person, 1 day, £1 - […] Remaining ingredients  Use the remaining smoked salmon in a pasta sauce. You could stir 50g through warm pasta with…
  3. Eating during the festive week at £1.30'ish per person per day | Thrifty Lesley - 1 person, 1 day, £1Thrifty Lesley – 1 person, 1 day, £1 - […] cranberry sauce Make 3 sausage rolls each, cutting 1 sausage into 3 per person and use either the oil pastry,…
  4. Onion Tart - 42p a serving | Thrifty Lesley - 1 person, 1 day, £1Thrifty Lesley – 1 person, 1 day, £1 - [...] that is happening, make the pastry using the oil pastry method. Add everything to a bowl, and add up…
  5. Beetroot & Feta Tart - 24p a portionThrifty Lesley – 1 person, 1 day, £1 - [...] make the pastry. Combine the oil and the flour and add up to 75ml of cold water to make…

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you!

I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community.