Clear picture of the pastry atop a lamb pie.

Easy Savoury Shortcrust Pastry Recipe for Pies and More

Easy Savoury Shortcrust Pastry Recipe for Pies and More

This recipe will teach you how to make a really tasty, really easy savoury shortcrust pastry recipe that can be used in pies, pasties and tarts.

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Introduction

Baking is a really wonderful skill to have in your arsenal. Historically speaking, baking provided us with the first real alternative to meat and vegetables. All of a sudden, we were growing our own food instead of having to go out and find it. This will have meant huge changes for the people of that time and for the long-term development of our society.

Because it’s a little less straightforward than some other forms of cooking, baking can seem quite quite intimidating. Baking involves a whole range of processes we never really need to use elsewhere. The thing is, it’s actually surprisingly simple. If you’ve ever wondered how to make pastry for pies or for anything at all, I’m going to show you how this easy, savoury shortcrust pastry recipe can be applied to almost anything, sweet or savoury, complex or simple.

You could use this recipe in all kinds of different ways. It would make a perfectly good base for a tart or a perfectly good casing for a pasty. There are all manner of different kinds of pastry, each appropriate for their own thing. This is an easy shortcrust pastry recipe gives you something solid and reliable to fall back on. More importantly, this is a very good recipe to fall back on.

You could also use the recipe in desserts, whether with a sweet filling or topping or with the addition of sugar to sweeten the pastry itself. It really is a very versatile recipe and it opens up a whole world of new options to explore.



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Clear picture of the pastry atop a lamb pie.

Easy Savoury Shortcrust Pastry Recipe

This recipe will teach you how to make a really tasty, really easy savoury shortcrust pastry recipe that can be used in pies, pasties and tarts.
Prep Time 45 mins
Servings 2 Small Pies or Tarts

Equipment

  • Sieve
  • Large Mixing Bowl

Ingredients
  

  • 300 g Plain Flour
  • 150 g Unsalted Butter
  • 0.5 tsp Salt
  • 1 tbsp Water

Instructions
 

  • Bring the butter to room temperature and cut into small cubes.
  • Sift the flour through a sieve into a large mixing bowl
  • Add the butter and salt to the flour and combine until the pieces look like small, moist crumbs and are a fairly even size.
  • Add a tablespoon of water and combine. You want a smooth, but fairly solid dough. If you need more water, add a teaspoon at a time.
  • Wrap in clingfilm and rest for at least 30 minutes or until you’re ready to use it, up to 3 days.
Keyword Pastry, Shortcrust

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