This dairy free pastry recipe is incredibly easy to make. It uses olive oil, which makes it both healthier, and means that there's no rubbing in required. Just mix and go!
Of course you can buy vegan butter and use a conventional recipe. But I prefer pure olive oil as I think it's less processed, with no additives. And olive oil makes a very easy, crisp and delicious pastry.
What you'll love about this recipe
- Easily available ingredients
- Much lower in saturated fat than pastry made with butter
- Uses healthy olive oil
- Very easy to make and handle
- Suitable for vegans
Flour. For pastry, plain or all purpose flour is better as no raising agent is needed. You can either use white flour, or try using half white and half wholemeal flour. Wholemeal flour is naturally higher in both fibre, and vitamins. You can also make flour with ground oats - see this recipe for healthy pastry which uses gluten free oats and is also dairy free.
Olive oil. I've used extra virgin olive oil for this pastry, which is a little more expensive, but less processed. Olive oil has been proven to be healthy, and is a rich source of antioxidants (read more here about the proven health benefits of olive oil.)
Salt - even if you're using this dairy free pastry for a sweet recipe, it's best to add a pinch of salt as it improves the flavour.
How to make dairy free pastry
Add the flour and salt to a bowl. Make a dip in the middle of the flour, and add the olive oil and water.
Mix the dough with a fork. It will start to come together easily.
Use your hands to bring the dough together into a flattened ball.
The pastry can then be used like any conventional shortcrust pastry. Either wrap it and chill, or roll it out immediately.
Diary free pastry is very easy to roll out. As with other pastries, flour the board and the rolling pin well.
Transfer the pastry to your baking dish by folding it over the rolling pin. If you do end up with a tear as you are lining the dish, it's really easy to push the pastry back together.
How to use
You can use this dairy free pastry in any recipe that uses shortcrust pastry.
- This pastry will feel a little oily when you handle it. But that will disappear completely when it is cooked.
- It's best to 'blind bake' the pastry before adding a moist filling (such as quiche). Just pop the pastry in a medium hot oven for 15 minutes, then add your filling and continue as per your recipe.
- Prick the base of the pastry with a fork to stop it rising slightly. If you want, you can add baking beans, but it's not essential.
- Using a metal tart tin will give you a crisper pastry base. Although porcelain flan dishes look prettier, you are more likely to end up with a soggy bottom!
Frequently asked questions
Filo pastry is extremely low in fat and rarely contains dairy products. Most filo is therefore naturally vegan. Other pastries have a much higher proportion of fat, and this often includes butter and other animal products such as lard. However, it's possible to make most types of pastries using vegetable oils rather than animal products. However, whilst vegetable oils may sound healthier, these oils are not always sustainable, or good for you.
A traditional shortcrust pastry is made with butter. However, many supermarket brands are now using palm oils and margarine for shortcrust to keep down the costs and improve shelf life. So vegan shortcrust is widely available, but do try to have a go at making your own. It's so easy, and olive oil is much better for your health.
Puff pastry is very high in fat, and in a traditionally made puff pastry recipe, butter is used. However, if you buy puff pastry from the supermarket it is often made with vegetable oil as this is cheaper and more shelf stable. However, it's not necessarily a good quality vegetable oil that will benefit your health, and it is still very high in saturated fat.
Other recipes you might enjoy
Dairy Free Pastry
- Rolling Pin
- 160 g plain flour
- 70 ml olive oil
- 50 ml cold water
- pinch salt
- Add the flour and salt to a bowl. Make a well in the centre of the flour, and pour in the olive oil and water.
- Stir to mix with a fork. The mixture will start to stick together.
- Bring the dough together into a flattened ball with your hands.
- Use straight away, or wrap and chill.
- Use this dairy free pastry as you would a traditional pastry to make tarts and pies.
Calories per serving: 192
|Total Fat||11.3g||Saturated Fat||1.6g||Trans Fat||0g|
|Total Carbohydrates||20.4g||Dietary Fibre||0.7g||Total Sugars||0.1g|
Please note nutritional information is for guidance only