This easy Thermomix Olive Oil Pastry requires just FIVE ingredients and can be prepared in just FIVE minutes - what more could you want?!
It's so quick and simple to make and tastes incredible. It makes the most beautiful, crispy and delicious pastry... that will leave you drooling!
You will love:
Made with simple ingredients - To make the pastry, all you'll need is plain flour, butter, olive oil, salt and cold water. That's it!
Versatile - This recipe will make enough pastry to cover the bottom and top of a 33cm savoury pie. If you only need a base, then simply halve the recipe.
Five minutes prep time - This pastry takes no time at all to put together.
Freezer friendly - the cooked and uncooked dough can be frozen for up to two months.
Ingredients
Please note you will find a full list of ingredients plus the cooking method in the recipe card below.
- Plain Flour - Bakers Flour can also be used.
- Butter - we use unsalted butter.
- Olive Oil
- Water
- Salt
How to Make Olive Oil Pastry in a Thermomix:
Step 1. Place all ingredients into the Thermomix bowl.
Step 2. Combine until dough begins to form.
Step 3. Turn the dough out onto a floured bench or a Thermomat and bring together using your hands to form a ball.
Step 4. Chill the dough for 30 minutes to allow it to rest.
Step 5. Roll out the dough as required and fill with favourite ingredients.
Recipe Hints and Tips
The mixture will be quite crumbly when you first transfer it onto your bench top, this is normal. Use your hands to bring it together.
This quantity of pastry will make enough to cover the bottom and top of a 33cm savoury pie. If you only need a base, then simply halve the recipe.
The pastry dough can be frozen for up to two months.
If you find you have too much pastry, you can always double wrap it in cling wrap and pop it into the freezer.
We love to use this pastry when making egg and bacon quiches, spinach and feta pies and roast vegetable tarts.
FAQ
Olive Oil is considered to be a 'good' fat compared to butter and other oils.
Yes, you can freeze olive oil pastry. The dough can be frozen for up to two months and when cooked (and depending on the filling) it can be frozen for up to three months.
You may also enjoy:
- 3 Ingredient Thermomix Savoury Shortcrust Pastry
- Thermomix Sweet Shortcrust Pastry | Egg Free
- How to Make Tortillas with your Thermomix
- Thermomix Egg & Bacon Quiches
- Thermomix Vegetable Quiche
- Thermomix Savoury Bread and Scrolls Recipes
- Thermomix Sourdough Loaf
Easy Olive Oil Pastry
Equipment
- Thermomix
- 1 x 33cm pie dish
Ingredients
- 400 grams plain flour
- 60 grams butter
- 60 mls olive oil
- 110 grams cold water
- ½ teaspoon salt
Instructions
- Place all ingredients into the Thermomix bowl and mix for 10 seconds, speed 3.
- Select the kneading function and mix for 1 minute.
- Turn the dough out onto a lightly floured work surface and knead until smooth.
- Divide the dough into two equal portions (one for the base and one for the top).
- Wrap the portions in cling wrap and place into the fridge for 30 minutes.
- Preheat oven to 200 degrees celsius.
- Roll each dough portion out to 33cm.
- Place one round onto an oiled tart or pie tray and press down.
- Fill with your chosen ingredients and place the second round over the top.
- Pinch the edges of the top pastry round to the bottom layer to seal. Brush with an egg wash and score lightly to allow any steam to escape.
- Bake for 20-30 minuted or until golden and cooked through.
Notes
Nutrition
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Tracy Vandenberg says
Can you clarify how much olive oil you use? I’m not familiar with a “pls” measurement. Thx so much!
Lauren Matheson says
Our apologies Tracy, it's mls
S LEWIS says
What's the pls measure after olive oil
Patty Youngren says
What temperature should the butter be to add to the recipe?
Thank you- Patty
Tash says
Slightly softened butter will work better than straight out of the fridge so that it can combine within the 10 seconds mixing time. As the dough goes back into the fridge for a while, it will harden enough by then to roll out easily 🙂
Fiona says
I was pleasantly surprised. I always thought you must be able to use oil. It was much easier to work with than all butter pastry. I had to do it by estimation but it turned out well.
Lucy says
I'm so glad you enjoyed it!
Tanya says
How long can the pastry stay in the fridge?
Lucy says
Hi Tanya, you can leave it in the fridge overnight, however, you'll need to make sure that you remove it from the fridge at least 30 minutes before using. 🙂
Kylie says
Help please
I have made this recipe twice now and each time, without mistakes the consistency is crumb! Looks nothing like your picture
What am I doing wrong
Lucy says
Hi Kylie, let it knead for a little longer or add a tiny amount more water.
Iris says
If you use the pastry for a quiche or a tart do you blind bake ?
Lucy says
Hi Iris, yes I generally do (especially if I want really flakey/crispy pastry).
Susan Wright says
Do you use salted or unsalted butter?
Lucy says
Hi Susan, you can use either. If you use salted butter, simply omit the extra pinch of salt.
Lori says
The notes at the top say you freeze for when your running late with dinner.... What do you do to defrost? Feel like this would take longer to defrost than to make and rest?? Would love to know if there's a quicker way 🙂
Lucy says
Hi Lori,
I usually just take it out of the freezer and pop it on the bench. It certainly does take a little while to defrost but it's perfect for those days when I don't have time to actually make the pastry (but do have time to leave it on the bench while I do other things!). Hope that helps 🙂