Olive Oil Pastry

Plain flour, 400g/2 1/2 cups
Butter, 60gm, chopped
Olive oil, 60ml/ 1/4 cup

Place the flour and a large pinch of salt in a food processor, add butter and process to combine. Add oil and 130ml cold water (you may not need all of it), pulsing between additions, until the dough just comes together.

Turn out onto a work surface and knead dough briefly until smooth.

Halve the dough, wrap each piece in plastic wrap and refrigerate to rest (at least 1 hour or overnight).

This dough should be cooked with a filling placed between the two sheets of pastry. The top sheet of pastry should be smaller than the bottom and the sides of the pastry, rolled up and pinched to seal the pie. Brush with egg wash.

Cook at 200 degrees celsius (fan-forced) for 20-25 minutes, depending on the filling.

This dough is great for pizza pie.