Easy Olive Oil Pastry

A simple and versatile pastry that takes just five minutes to prepare!

Course Basics

Cuisine Australian

Prep Time 5

Cook Time 20

Chilling Time 30

Total Time 55

Servings

Calories 2417kcal

Cost $5

Place all ingredients into the Thermomix bowl and mix for 10 seconds, Speed 6.
Select the kneading function and mix for 2 minutes.
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.

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.