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As seen on the Great British Bake Off, vegan pastry made with coconut oil can be rather tasty. This recipe produces a gloriously crisp base for any sweet of savoury tart or pie.
| Category: | Snacks & Bread |
Ingredients
Vegan pastry
| 250g plain flour |
| 1/2 tsp sea salt |
| 110g coconut oil * see note |
| 50g dairy free spread |
| 45 to 90 ml ice cold water |
Vegan Pastry for all Occasions Directions
*Always use coconut oil that is “scoopable” and not liquid for this recipe as it makes it much easier to work with.
Place the flour in a bowl and add the salt. Using a knife, “cut” the coconut oil and dairy free spread into the flour until really well distributed, creating a fine breadcrumb texture.
Let the pastry rest for 10-15 minutes. Roll out on a lightly floured surface and line whatever tin you are using.
(makes enough to line at an 8-9” flan/tart tin)
*Always use coconut oil that is “scoopable” and not liquid for this recipe as it makes it much easier to work with.
Place the flour in a bowl and add the salt. Using a knife, “cut” the coconut oil and dairy free spread into the flour until really well distributed, creating a fine breadcrumb texture.
Let the pastry rest for 10-15 minutes. Roll out on a lightly floured surface and line whatever tin you are using.
(makes enough to line at an 8-9” flan/tart tin)
Nutrition facts
vegetarian Vegan
Per Serving
