Using oil in pastry

Fern

Fern

Member
Location
New Zealand
I'm looking to make a pastry meat pie, but will be using oil instead of butter/marg. After 'googling' I've read where pastry made with oil must be eaten immediately, (it doesn't keep . Has anyone made pastry using oil, and what is your experience.?
Filo pastry is also low in fat and can be bought at the supermarkets, I've never used it before, have you.?
 
I make the worst pastry evva so make it rarely but never heard of the oil 'going off' unless it's lousy oil to start with.
I use Rice Bran oil a lot, almost tasteless and after leaving some used stuff poured out of the pan and forgotten behind other things for 3 weeks, it still had no smell or 'fuzz' on it at all. Unless it has some mystical effect on flour or something that I don't know about I don't see why it wouldn't be as good as butter, that goes off too.

I just cheat and do pies in ramekins with frozen puff pastry crust on top these days. Impresses the visitors, they think it's pretty fancy and I get away with not having to make lousy pastry. :grin:
 
Ina said:
Fern, Fillo is great for pastries, but the recipes I have tried always call for lots of butter. And now they are saying that butter is better than most oils for us again. :encouragement:
Click to expand...
Strange how they change their mind after a few years of further research.:rolleyes:
 
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