vegan short crust pastry

Hi all, I thought I would start with home made vegan short crust pastry which always works if you follow a few simple steps.
Firstly I always use whole wheat flour, best to avoid all white flour, bread, rice, pasta, in fact any processed food where possible, although some times unavoidable, kept to a minimum and ALWAYS VEGAN being the priority.
So flour and vegan margarine at a ratio of 2:1, for example 8 oz. flour to 4 oz. marg and so on.
Weigh flour, self raising whole wheat or wholewheat spelt flour which I have found really good, used because of my sister in laws wheat intolerance, I recently used wholewheat atta chapati flour which also worked very well but spelt seems to work best, and add some salt to your taste, in an 8:4 mix I would use half a teaspoon, and mix together.
Weigh the marg then rub in gently to the flour using your fingers, it starts off a bit sticky but as you progress it will slowly take on a finer texture. As you rub it in you should lift your hands above the bowl as you rub, letting it fall back into the bowl to aerate the mixture, this is how my mum taught me when I was a boy and it seems to work even though it can most likely be disproved by science.
Once thoroughly rubbed in add 2 or 3 table spoons of cold water and mix gently, I use the flat side of a dinner knife, it may need a little more water but add it carefully as if it is to wet it will need more flour to make it workable but it will make the pastry heavier so go cautiously with the water.
When it sticks together like a bread dough roll it in a little flour to stop it being too sticky, gently form a ball of it and wrap in cling film and place in the fridge for 1/2 an hour to an hour.
Sprinkle flour on to worktop and roll out as required, for pasties or tarts roll it as thin as you can, for pies or quiche/flan base roll out a little thicker. Sprinkle flour as needed as you turn it when rolling, a little on top as well to stop it sticking to your rolling pin. If it sticks a bit to the worktop if your lucky it will peel off, if not you will have to roll it out again.
When estimating how much pastry to make too much is better than to little, be creative and make something with the left overs like a jam roly poly or a flan sized jam tart with oats sprinkled on it.
Hope it works, be back soon. x