Recipe of Super Quick Homemade Wholemeal pastry/wrap sheets

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

The ingredients needed to make Wholemeal pastry/wrap sheets:

1. Prepare 3 of cups(about 600 grams)Wholewhet stonegroundflour.
2. Use 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).

Carefully wrap the pastry once over the rolling pin to support it and place it over the flan tin or ring, set on a baking sheet, with the side of the. The addition of wholemeal flour makes the dough a bit challenging to handle, but adds a nutty This recipe provides a base for pies and tarts, both sweet and savoury. Pour out the dough mixture and knead the dough briefly and gently on a floured surface. Wrap the unused pastry sheets in either plastic wrap or foil, place in the box and return them to the freezer. Separate the pastry sheets, place on a plate and cover each one with plastic wrap.

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