Wholemeal pastry/wrap sheets
Wholemeal pastry/wrap sheets

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, wholemeal pastry/wrap sheets. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Wholemeal pastry/wrap sheets is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Wholemeal pastry/wrap sheets is something that I’ve loved my whole life.

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.

To get started with this particular recipe, we have to prepare a few components. You can cook wholemeal pastry/wrap sheets using 6 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Wholemeal pastry/wrap sheets:
  1. Get 3 cups(about 600 grams)Wholewhet stonegroundflour
  2. Make ready Half cup Milk powder(any good one e.g. nido)
  3. Make ready 1 cup room temp water
  4. Prepare 1 teaspoon salt
  5. Take 4 table spoons Butter
  6. Get 2 tablespooms oil

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. A wide variety of pastry wrap paper options are available to you, such as pulping type, pulp style, and paper type. 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.

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)
  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
  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)

Learn how to get the best results from your Pillsbury™ puff pastry sheets and squares with proper handling and preparation. 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. Filo pastry is a very delicate pastry made in thin sheets. It can be used for both sweet and savory dishes and can either form a base i.e. a tart case with a filling, or can be used to wrap fillings up to form a parcel. Filo turns very crispy and crunchy when cooked and looks spectacular.

So that’s going to wrap it up with this special food wholemeal pastry/wrap sheets recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!