Step-by-Step Guide to Prepare Perfect Wholemeal pastry/wrap sheets

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Before you jump to Wholemeal pastry/wrap sheets recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

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We hope you got benefit from reading it, now let's go back to wholemeal pastry/wrap sheets recipe. To make wholemeal pastry/wrap sheets you need 6 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Wholemeal pastry/wrap sheets:

1. Prepare 3 of cups(about 600 grams)Wholewhet stonegroundflour.
2. Take Half of cup Milk powder(any good one e.g. nido).
3. Use 1 cup of room temp water.
4. Take 1 teaspoon of salt.
5. Get 4 of table spoons Butter.
6. You need 2 of tablespooms oil.

Instructions to make Wholemeal pastry/wrap sheets:

1. Ingredients..include 1 tspn of salt.(not shown in pic)and 2 table spoons of oil...mix ingredients start with butter and salt and oil and crumble well then add milk powder then water.mix well.Make a rough circles and leave aside for short while before using InshaAllah.
2. If you will be using as a pie pastry(pls note that this recipe is only suggested for pies /pastry but not tried,so pls make as a try out only) Use the Rankin dishes as guides and cut the thinly rolled dough dough in disc shapes...and mould into the dish) like see pics).
3. Make pie cases.oil the case on base and sides(pls also see above pic( step 2).
4. .
5. Some pies tried out using these wraps/pastry doughs.
6. Some ideas of fillings:roll out thinly then can add cheese slices and then rolling with the thined dough..also make moon pies with chicken stirfry fillings.
7. .
8. Save the side cuts sheets for covering/ surfacing on top of pies etc(here just refrigerated for the trial pie/pastry recipe as soon will make a filling inshaallah).
9. Semi cook the 3 or 4 together..see pics..so that these make flexible sheets which may work better for moon shape pies or samosa shapes..(..again please try out the possibilities).
10. For wraps or fillings you can make these semi cooked sheets..these will work well for wraps.the only difference then pastry sheets is just cook these individually on both sides for raps (see pic).

Gather up any unused pastry dough and trimmings, then wrap and freeze them for use at a later date. I have used different brands of wholemeal flour over the years especially for breadmaking. Doves produce the best texture and indeed flavour whatever you are cooking. Cut the butter and lard into cubes and add to the flour with a pinch of salt. Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs, (or even easier- blend it in a food processor).

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