Dairy-Free Oil Pastry

Dairy-Free Oil Pastry Recipe: A Delicious Vegetarian Treat

Preparation time: 10 minutes | Servings: This recipe makes enough pastry for 1 pie crust or 12 small tart shells. |

Vegetarian diet

Introduction

This Dairy-Free Oil Pastry recipe is perfect for those who are looking for a delicious and flaky pastry without the use of dairy or butter. With just a few simple ingredients, you can create a versatile pastry that can be used for both sweet and savory dishes.

History

This Dairy-Free Oil Pastry recipe has been adapted from traditional pastry recipes to accommodate those with dairy allergies or dietary restrictions. By using canola oil instead of butter, this pastry is not only dairy-free but also lower in saturated fats.

Ingredients

1.25 cups of unbleached all-purpose flour
0.5 cups of whole-wheat pastry flour
2 tbsp of sugar
0.5 (scant) teaspoon of salt
5 tbsp of mild-flavored olive oil or canola oil
5 tbsp of ice-cold water

How to prepare

In a food processor, combine both flours, sugar, and salt. Pulse to mix.
With the machine running, add oil in a thin, steady stream for about 5 seconds.
Remove the lid and fluff the mixture with a fork. Replace the lid and pulse for 1 to 2 seconds.
Put ice water in a measuring cup. With the machine running, add 3 tbsp water in a 3-second stream.
Stop the machine immediately, remove the lid, and fluff again with a fork.
Replace the lid and add the remaining 2 tbsp water with a 2-second pulse. The pastry will form large crumbs.
Turn the pastry out onto a work surface, scraping the bowl thoroughly with a rubber spatula.
Gently knead the pastry 2 or 3 times into a ball.
Place the dough on a large sheet of plastic wrap and flatten it into a 0.75 inch-thick disk, smoothing any cracked edges.
Wrap the dough in plastic wrap and refrigerate for 30 to 60 minutes before rolling.
Unlike a butter pastry, this dough won't become very firm. The refrigeration time is primarily for resting and ensuring easy rolling.

Variations

Add herbs or spices to the pastry dough for extra flavor.
Use different types of flour, such as whole wheat or almond flour, for a different texture.

Cooking Tips & Tricks

Make sure to refrigerate the dough before rolling it out to ensure easy handling.

- Use a food processor to mix the ingredients quickly and evenly.

- Be gentle when kneading the dough to avoid overworking it.

Serving Suggestions

This Dairy-Free Oil Pastry can be used for both sweet and savory dishes. Try filling it with fruit for a delicious dessert or with vegetables and cheese for a savory tart.

Cooking Techniques

Use a food processor to quickly and evenly mix the ingredients.

- Refrigerate the dough before rolling it out to ensure easy handling.

Ingredient Substitutions

You can use any mild-flavored oil in place of canola oil.

- If you don't have whole-pastry flour, you can use all-purpose flour instead.

Make Ahead Tips

You can prepare the pastry dough ahead of time and refrigerate it for up to 2 days before using it.

Presentation Ideas

Decorate your pastry with a lattice crust or cut-out shapes for a beautiful presentation.

Pairing Recommendations

This Dairy-Free Oil Pastry pairs well with a variety of fillings, such as fruit, vegetables, or meats.

Storage and Reheating Instructions

Store any leftover pastry in an airtight container at room temperature for up to 2 days. To reheat, place it in a preheated oven at 350°F for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of this Dairy-Free Oil Pastry contains approximately 150 calories.

Carbohydrates

Each serving of this Dairy-Free Oil Pastry contains approximately 20 grams of carbohydrates.

Fats

This pastry is made with canola oil, which is a healthier alternative to butter. Each serving contains approximately 10 grams of fats.

Proteins

Each serving of this Dairy-Free Oil Pastry contains approximately 2 grams of protein.

Vitamins and minerals

This pastry does not contain significant amounts of vitamins or minerals.

Alergens

This recipe is dairy-free, nut-free, and soy-free. However, it does contain gluten from the flour.

Summary

This Dairy-Free Oil Pastry is a lower-fat alternative to traditional butter pastry, making it a healthier option for those with dietary restrictions.

Summary

This Dairy-Free Oil Pastry is a versatile and delicious alternative to traditional butter pastry. With just a few simple ingredients, you can create a flaky and flavorful pastry that is perfect for both sweet and savory dishes.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Dairy-Free Oil Pastry. It was a warm summer day, and I was visiting my friend Sarah at her family's farm. Sarah's mother, Mrs. Jenkins, was a wonderful cook and she had just finished baking a batch of delicious pies using this unique pastry recipe.

As I watched Mrs. Jenkins roll out the dough and carefully place it into the pie tin, I couldn't help but be intrigued by the fact that she was using oil instead of butter or shortening. I had never seen a pastry recipe like this before, and I was eager to learn more.

Mrs. Jenkins noticed my interest and invited me to join her in the kitchen. She explained that the recipe had been passed down in her family for generations and that it was a dairy-free alternative to traditional pastry recipes. She went on to show me how to mix the flour, salt, and oil together until it formed a crumbly texture, and then slowly add in ice water until the dough came together.

I watched in awe as Mrs. Jenkins expertly rolled out the dough and shaped it into a perfect pie crust. She then filled the crust with fresh berries from the farm and baked it until it was golden brown and bubbly.

The smell that filled the kitchen was heavenly, and I couldn't wait to taste the pie. When Mrs. Jenkins finally sliced into it and handed me a piece, I was blown away by how light and flaky the pastry was. It had a rich, buttery flavor despite not having any dairy in it at all.

From that moment on, I knew that I had to learn how to make this Dairy-Free Oil Pastry for myself. Mrs. Jenkins was kind enough to share her recipe with me, and I made it my mission to perfect it over the years.

I experimented with different types of oil, varying the amount of water I added, and even trying out different types of flours to see how they affected the final product. Through trial and error, I eventually landed on the perfect combination that produced a flaky, tender crust every time.

I started making pies, tarts, and quiches using this Dairy-Free Oil Pastry, and my friends and family couldn't get enough of it. They were amazed that a pastry without butter or shortening could taste so good, and I was proud to share my newfound recipe with them.

Over the years, I continued to refine my skills and expand my repertoire of recipes using this versatile pastry. I even entered a local baking competition and won first place with my Dairy-Free Oil Pastry apple pie.

As I look back on that fateful day at Sarah's farm, I am grateful for Mrs. Jenkins and her willingness to share her family recipe with me. It has become a staple in my own kitchen, and I know that I will continue to bake with this Dairy-Free Oil Pastry for years to come.

So, the next time you're in the mood for a delicious pie or tart, consider trying out this unique recipe. You may be surprised by just how tasty dairy-free baking can be!