After a lot of experimentation when creating this recipe, I found that if I added almost as much water in ml as the oil, the flour sort of slurped it all up and became very compliant, rolling out beautifully.
So when you make this kind of pastry, put the flour and oil in a bowl, and add almost as much water as oil, and just gently stir it with a spoon.
Add the water bit by bit, it will look a little like a batter at first. If you add too much water, the pastry is easily rescued by adding a little more flour, but if you are following the weekly plans, you may not have enough flour to spare from the weekly bag to do this and still have enough to make the other flour requiring dishes for the week, so go slowly.
The flour will bind everything together and you will have a soft ball of pastry dough, ready to roll out.
You can rest it for a bit if you like, it helps the dough to relax and the gluten to develop. Or you can go straight into rolling it out. If there is enough water in it, it should roll out and stick together like this, like pastry made with solid fatIf you haven’t got it quite as amenable yet, don’t worry, everything that we make on these plans you can stick bits and pieces together in the pie tin etc, and it will taste just fine