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  • Makes 1
  • 15 minutes
  • Difficulty Easy
  • 6 Ingredients

53 Comments

This is such an easy pastry to make, with everyday ingredients. And yet it is SO delicious, and has an almost "nutty" flavour, without the nuts. It is my only choice for pastry when I make a quiche, because it beautifully complements any quiche filling that you choose.


Ingredients (makes 1 10" pie/quiche base)

  • 30 grams Rolled Oats
  • 125 grams Plain Flour
  • 60 grams Butter
  • 1 Egg Yolk
  • Pinch Salt
  • Little Cold Water

Method

  1. Sieve flour & salt into a large bowl, then stir in the oats.
  2. Rub in the butter until the mixture resembles fine breadcrumbs. Mix to a firm dough with the egg yolk & a little cold water.
  3. Roll pastry out onto a floured board, until pastry is about 1/3 cm thick. Use pastry as desired.

Notes

If you want to make a sweet pastry, add a tablespoon of caster sugar to the dry ingredients before you rub in the butter. When using the pastry as a quiche or tart base, I always blind-bake it for about 15 minutes before putting the filling in, as it makes it so much crunchier and really brings out the flavour of the oats. My Grand-mother gave me this recipe, which was given to her by an elderly aunt, so it's been around for years.

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