Thick Short Crust Pastry

    40 minutes

    Crumbly savoury short crust pastry with a biscuit type texture. Perfect for topping off my home made meat pie.


    South Australia, Australia
    9 people made this

    Makes: 2 cups pastry

    • 1 1/2 cups plain flour
    • 1/2 cup self raising flour
    • 125g cold butter, diced
    • pinch salt
    • 1 egg yolk
    • approximately 1/4 cup ice water

    Preparation:10min  ›  Extra time:30min chilling  ›  Ready in:40min 

    1. Combine flours and butter with salt in a food processor until it looks like bread crumbs.
    2. Whilst still whizzing, add in egg yolk and enough water to make a non-sticky dough. It should come together nicely in the processor.
    3. Remove from food processor and combine any loose 'crumbs' to form a flat ball.
    4. Roll in cling film and refrigerate for 30 minutes.
    5. Remove from fridge and roll out to suit shape of dish.
    6. Can use egg white to brush the top for a nice glaze when cooking.
    7. I usually use this recipe when combined with my home made meat pie which I cook at 180 degrees C for 45-50 minutes.

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