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    Home » All Posts » Savoury » Thermomix Olive Oil Pastry

    Published: Mar 4, 2015 · Modified: Sep 23, 2023 by Lucy ·

    Thermomix Olive Oil Pastry

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    Jump to Recipe Print Recipe

    This easy Thermomix Olive Oil Pastry requires just FIVE ingredients and can be prepared in just FIVE minutes - what more could you want?!

    Side view of Olive Oil pastry sitting on a wooden board dusted with flour.

    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.

    Overhead view of Olive Oil pastry sitting on a wooden board dusted with flour.

    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
    Ingredients to make Olive Oil Pastry on a bench top.

    How to Make Olive Oil Pastry in a Thermomix:

    Step 1. Place all ingredients into the Thermomix bowl.

    Ingredients to make olive oil pastry in a thermomix bowl.

    Step 2. Combine until dough begins to form.

    Ingredients to make Olive Oil Pastry in a Thermomix bowl.
    Olive Oil Pastry dough in a Thermomix bowl.

    Step 3. Turn the dough out onto a floured bench or a Thermomat and bring together using your hands to form a ball.

    Olive Oil Pastry tipped onto a thermo mat.

    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.

    overhead view of Olive Oil pastry sitting on a wooden board dusted with flour.

    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

    What does olive oil do in pastry?

    Olive Oil is considered to be a 'good' fat compared to butter and other oils.

    Can you freeze olive oil pastry?

    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.

    Easy Olive Oil Pastry 2

    You may also enjoy:

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    • 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
    Side view of Olive Oil pastry sitting on a wooden board dusted with flour.

    Easy Olive Oil Pastry

    A simple and versatile pastry that takes just five minutes to prepare!
    4.82 from 11 votes
    Print Pin Rate
    Course: Basics
    Cuisine: Australian
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 1
    Calories: 2417kcal
    Author: Lucy & Lauren

    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
    Prevent your screen from going dark

    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

    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.

    Nutrition

    Calories: 2417kcal | Carbohydrates: 305g | Protein: 42g | Fat: 113g | Saturated Fat: 40g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 57g | Trans Fat: 2g | Cholesterol: 129mg | Sodium: 1563mg | Potassium: 443mg | Fiber: 11g | Sugar: 1g | Vitamin A: 1499IU | Calcium: 79mg | Iron: 19mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Tracy Vandenberg says

      August 01, 2023 at 12:06 pm

      Can you clarify how much olive oil you use? I’m not familiar with a “pls” measurement. Thx so much!

      Reply
      • Lauren Matheson says

        August 03, 2023 at 7:18 pm

        Our apologies Tracy, it's mls

        Reply
    2. S LEWIS says

      June 16, 2023 at 9:42 pm

      5 stars
      What's the pls measure after olive oil

      Reply
    3. Patty Youngren says

      March 26, 2021 at 5:15 am

      What temperature should the butter be to add to the recipe?

      Thank you- Patty

      Reply
      • Tash says

        March 28, 2021 at 1:32 pm

        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 🙂

        Reply
    4. Fiona says

      January 16, 2021 at 6:02 pm

      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.

      Reply
      • Lucy says

        January 18, 2021 at 7:17 am

        I'm so glad you enjoyed it!

        Reply
    5. Tanya says

      September 09, 2020 at 10:03 am

      How long can the pastry stay in the fridge?

      Reply
      • Lucy says

        September 10, 2020 at 8:48 am

        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. 🙂

        Reply
    6. Kylie says

      May 31, 2020 at 12:08 pm

      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

      Reply
      • Lucy says

        May 31, 2020 at 8:04 pm

        Hi Kylie, let it knead for a little longer or add a tiny amount more water.

        Reply
    7. Iris says

      May 13, 2020 at 7:53 am

      If you use the pastry for a quiche or a tart do you blind bake ?

      Reply
      • Lucy says

        May 13, 2020 at 8:23 am

        Hi Iris, yes I generally do (especially if I want really flakey/crispy pastry).

        Reply
    8. Susan Wright says

      May 10, 2020 at 1:46 pm

      Do you use salted or unsalted butter?

      Reply
      • Lucy says

        May 11, 2020 at 7:46 am

        Hi Susan, you can use either. If you use salted butter, simply omit the extra pinch of salt.

        Reply
    9. Lori says

      February 05, 2017 at 3:22 pm

      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 🙂

      Reply
      • Lucy says

        February 06, 2017 at 4:19 am

        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 🙂

        Reply

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    Hi, We're Lauren and Lucy! We're two mums who love to cook and want to show you how easy it is to make delicious family meals, baking treats and lunch box snacks in your Thermomix..

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