Savoury shortcrust pastry

Savoury shortcrust pastry

By
From
Meat
Makes
850 g
Photographer
Dean Cambray

This is a lovely rich, short pastry that I use for all my savoury pies and tarts. The quantity given is enough to make 2 tarts, but you can freeze half for future use. Similarly, any off-cuts can be rolled together and refrigerated or frozen for future use.

Ingredients

Quantity Ingredient
500g plain flour
A pinch salt
300g butter, roughly chopped
1 whole egg
2 egg yolks
40ml water

Method

  1. Combine the flour, salt and butter in a food processor and blitz to form sandy crumbs. Lightly beat the egg with the egg yolks and add to the flour mixture. Pulse until incorporated. With the motor running, slowly drizzle in the water until the mixture starts to come together to form a big ball. Tip out onto a lightly floured work surface and knead briefly to form a smooth pastry ball.
  2. Divide the pastry into 2 portions, wrap them both in plastic wrap and refrigerate for at least 1 hour before using. When ready to use, roll the pastry out on a lightly floured work surface and then use to line a tart tin or pie dish. Refrigerate again for 1 hour before baking.
  3. The pastry will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Tags:
Meat
Adrian
Richardson
La
Luna
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again