Olive Oil Pastry
|Plain flour||8 Ounce (All Purpose, 225 Gram, 2 Cups)|
|Olive oil||60 Milliliter (4 Tablespoon)|
|Lukewarm water||30 Milliliter (2 Tablespoon)|
1 .Sift the flour and salt into a bowl. In a separate bowl, use a fork to whisk the egg, olive oil and water together.
2. Make a well in the centre of the flour and salt, add the egg mixture and stir with a fork, gradually incorporating the surrounding flour until all the liquid has been worked in and a dough is formed.
3. Knead on a lightly floured surface for a few seconds until smooth, then cover with a damp dishtowel and leave to rest for 30 minutes before using. Knead only until smooth and do not overwork, or the pastry will be tough.