Shortcrust pastry is the pastry most often used for the base of a pie, quiche or tart as it don't puff up during baking.
Freshly sliced vegetables and cheese are mixed with beaten egg and baked to perfection inside shortcrust pastry. It's a typical dish of Sorrento, Italy.
This recipe is ideal for a busy weeknight dinner. Using prepared frozen shortcrust pastry makes this quick and easy. Serve with a green salad.
An essential recipe for anyone who loves baking. This recipe can be easily doubled to make enough for a two crust pie.
Everyone likes individual pies! These are filled with mixed vegetables and a parsley sauce, then topped which cheesy shortcrust pastry.
A rich shortcrust pastry that can be used as a base for quiche, bacon and egg pie, fruit pies, mince tarts, meat pies or anywhere you need to use shortcrust pastry.
A fancy pear and almond tart with shortcrust pastry such as you might buy in a patisserie. Sure to impress your guests!
This is an English dessert of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds. Simple and lovely.
Fresh shortcrust pastry filled with rabbit pieces, onion, bacon, garlic and fresh thyme. It is then baked until the pastry is crisp and golden brown.
The trick to this home made pie pastry is refrigerating all the ingredients before mixing them. Use this pastry as a base for your next fruit mince, apple or any fruit pie.
Quiche is very simple to make with prepared shortcrust pastry and tastes great. It's perfect for lunch or a light dinner, and also as picnic food.