Wholemeal Pastry

[Pastry, Pasta and Batters]

110g/4oz wholemeal flour

110g/4oz plain flour

a pinch of salt

140g/5oz butter

very cold water to mix

1. Sift flours with the salt into a large bowl and add the bran from the sieve. Rub in the butter until the mixture looks like coarse breadcrumbs.

2. Add 2 tablespoons water and mix to a firm dough. It may be necessary to add more water but the dough should not be too damp.

3. Chill, wrapped in the refrigerator for at least 30 minutes before using.