Tasty Savoury Shortcrust Pastry for Pies and Pasties
Are you a fan of pies and pasties? Do you have a hard time finding the right shortcrust pastry recipe to make them taste just as good as your hometown bakery’s?
In this blog post, I’m going to share with you my homemade savoury shortcrust pastry that’s been perfected over years of trial and error – it’s so delicious that even most professional bakers would be proud to serve it up!
Not only is this pastry easy to make and very versatile, but its ingredients are pantry staples, meaning there’s no need for last-minute trips to the grocer. So whip out your pie tins and let’s get baking – I promise everyone will love it…it may even become a new household favourite!
Savoury Shortcrust Pastry Recipe
This is the savoury shortcrust pastry recipe I use for my pies, pasties, quiches and tarts and other savoury bases and toppings. My sons absolutely love this pastry, and you know how fussy kids are!
TECHNIQUE
When preparing your pastry, make sure your butter, lard and water are cold.
Water is only added until the fats are thoroughly combined.
Make sure you don’t overwork the dough, as it will become tough. Go for a low-gluten flour, like cake flour.
Seal your pasties with egg wash.
When I roll out my pastry, flour the surface with gluten-free flour as there is less chance of sticking to the surface.
FREEZABLE
If you have lots of leftover pastry, you can put it in a freezer bag, and place it in the freezer for next time. Just make sure you thaw it out before using it. Check out these top FREEZER TIPS to help you out.
When making pasties, it’s not ideal to freeze them once they have been baked.
SAVOURY SHORTCRUST PASTRY INGREDIENTS
Depending on your taste, I usually go for 50% white flour and 50% wholemeal flour for an extra wholesome taste and better for your insides! I like to use both flours, especially for a quiche.
I also add a dried vegetable stock cube to add extra flavour. You can crumble this into your flour.
You could add extra flavouring to your savoury shortcrust pastry besides those I’ve included in the recipe. Maybe add some crushed garlic or mixed herbs, depending on what pie you are making.
GLUTEN-FREE SAVOURY SHORTCRUST PASTRY
To make this savoury pastry gluten-free, just replace the flour with gluten-free flour and add 1 teaspoon of Xantham Gum.
VEGAN SAVOURY SHORTCRUST PASTRY
Replace the butter with a baking block.
BAKING TIME
The baking time depends on what you’re making, so go with the time of the recipe. Quiche pastry needs to be blind baked for roughly 12 minutes at 180 degrees fan oven.
If you use the savoury shortcrust pastry for a topping, bake for roughly 20 minutes or until a nice golden brown.
WHAT CAN BE MADE WITH SAVOURY SHORTCRUST PASTRY?
Anything savoury related such as quiche. I make quiche quite a lot, and it is a great base for these. Try my Kale Quiche recipe. You can substitute the kale for something else if you’ve no kale.
WHAT EQUIPMENT DO I NEED TO MAKE PASTRY?
A good sturdy bowl to start with. I like the traditional style of bowl
An electric mixer if you don’t want to do it by hand. I love my Kitchen Aid Mixer!
A rolling pin, of course. Just a basic wooden rolling pin one will do.
Pastry brush to brush egg mixture or milk on top of your pies or pasties.
Shortcrust Pastry
Ingredients
- 500 g Plain Flour I use 50% Wholemeal and 50% White
- 125 g Butter
- 125 g Lard
- 6 tbsp Water
- Pepper
- 1 Veggie Stock Cube (the crumbly sort)
Instructions
- Add butter to the flour and rub in until it's like fine breadcrumbs or stick it in your mixer.
- Add seasoning and the water to the mix until it comes together to form a ball.
- Roll out the pastry to the desired thinkness. ( not ned to chill in fridge). Simple!
- If you are using it for a quiche or for a pie base, blind bake it for 12 minutes at 180° fan oven.
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