Method

To make the pastry beat together the rapeseed oil, water, and egg. Combine the flour and salt into the mixture until it forms a soft dough. Roll out on a floured surface to make your desired shape. Bake for around 20 mins at 190-200C

There is no need to store it in the fridge before rolling and the ingredients are really easy to combine. The result is a very light pastry ideal for quiches, pies and tarts.

Suitable for vegetarians.