Rich Shortcrust Pastry

Shortcrust pastry is the best to attempt if you haven't made any pastry doughs before. It's very quick to make and can be used for a variety of savoury bakes. This recipe is for a rich shortcrust dough which I find better for quiches and flans than a plain shortcrust. It's also adaptable; with the addition of sugar you can use this pastry for sweet bakes.

Makes approx 290g

Hands-on Time 10 minutes

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170g Plain flour

Salt (pinch)

85g Unsalted butter (cubed and chilled)

1 Egg yolk, medium. Beaten with 2 tbsp cold water




Mix the flour and salt together in a bowl.

Add the butter, and using your thumb and forefingers, rub into the flour until you have breadcrumbs.

Add the egg yolk/water and mix into the breadcrumbs and combine using the spoon. You should find a dough starts to form. I find it’s better to combine using a spoon than your hands as you’re less likely to overwork the dough and also soften the butter from the heat of your body.

Add more water, a teaspoon at a time, only if you think it needs it, although you shouldn’t.

Once all breadcrumbs have been incorporated, place the dough on a large piece of clingfilm and flatten into a circle.

Cover with another large piece of clingfilm.

Wrap up and pop into the fridge for at least 30 minutes before using.

Things you can make with shortcrust pastry:

Toasted Pine Nut, Spinach, and Feta Quiche