I wanted to make a Cornish dish called pasty the other day and after I chopped all the vegetables and mixed in the meat and seasoning, I found I didn’t have any vegetable shortening to make the pastry crust. I considered butter but thought that might make it a little too rich so I substituted coconut oil for shortening. I knew coconut oil melted easily since I use it on my skin so I chilled everything before I started and handled the dough as little as possible. The flavor was light and nutty and it had the most delicate flaky texture. THIS IS MY NEW GO TO RECIPE FOR ALL MY PASTRY CRUST NEEDS. Another Happy Accident!!!
Note: This pastry crust is vegan but the Cornish pasty filling is not, however you could leave the meat out of the filling and just fill with the veggies and a bit of vegan margarine.
MULTI-PURPOSE COCONUT OIL PASTRY CRUST
1 cup organic unbleached flour
1/2 cup organic coconut oil (keep cool)
1/2 teaspoon sea salt
1/4 teaspoon baking powder (Aluminum free)
1/4 cup non-chlorinated water (very cold)
First of all I chilled all of my bowls and utensils prior to starting my crust preparation. Sift together all dry ingredients then cut in coconut oil with a pastry cutter or fork until crumbly. Add cold water and mix until it forms a ball. Split dough in half and dust with flour and knead slightly. Wrap each half in plastic wrap and chill in fridge for about an hour. Roll out each half on waxed paper to form desired size. Bake at 350 degrees F. for 1 hour.
Makes 2 crusts.
Enjoy! Here is one of my favorite quotes to start your day!!
“Peace is not the absence of turmoil but the presence of God”