Savoury Shortcrust Pastry

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The basic shortcrust for Savoury Pies & Tarts

I have received many requests for a good savoury shortcrust pastry, and I think this is a recipe that should be in the repertoire of recipes here as you should all have this multi purpose pastry that works very well for savoury pies and tarts including galettes, quiches and some savoury cheesecakes as well. So, here we are, this is my go-to recipe for savoury shortcrust pastry and it is very simple to make, yet delicious (especially when flavoured to match the ingredients of the filling). This is exactly why, making your own pastry is better than buying the ready made ones, as it allows you to control the flavour and use these to enhance the overall flavour of your chosen savoury pie or tart.

Here are some pastry Flavour options:
Use spices, hard cheeses, toasted nuts, herbs and even chutneys or flavoured oils/butter to flavour your pastry. These flavourings can either mirror those that are used in the filling or different ones to enhance and compliment the flavours of the fillings. Ty for instance, parmesan cheese or any similarly textured cheeses, sage, thyme, oregano, dills, fried garlic, smoked garlic, my beautiful sumac, or zaatar, caraways seeds, cumin seeds, sesame seeds or fennel seeds are all flavours that I repeatedly go for in my savoury pies and tarts…

Ingredients

185g organic all purpose flour

100g cold organic butter, cubed

2-3 tbsp ice cold water

60g grated Parmesan/Grana Padano cheese (optional, I prefer adding this)

Place the flour, butter and grated cheese in the food processor. Then pulse until the mixture resembles crumbs.

Turn the processor on medium speed and (working quickly) while it’s running, gradually add the iced water (1 tbsp at a time) until the dough clings and resembles a ball. Turn the machine off and transfer the dough to a clean work surface.

Gather the dough together using your fingertips and wrap it with cling film. Refrigerate for 30 minutes.

Preheat your oven to 450°F/280°C.

Lightly grease a loose-bottom pie plate or tartlets tray if making mini pies. Set aside.

After the pastry has finished resting in the fridge, roll it out on a lightly floured surface (minimum handling with only your fingertips).

Line the greased pie plate with the rolled pastry and trim off any excess. Press a fork all over the pastry to allow air to escape during the baking then top the pastry with baking paper and baking beans as shown in the picture above.

Blind bake the pastry in the preheated oven for 8 minutes, then remove the baking beans and reduce the oven temperature to 325°F/160°C. Bake the pastry for 5 minutes extra (or until it is dry and cooked through). Remove from the oven. Your pastry is now ready to fill with the desired filling (following the recipe you are carrying out).

NOTE – Blind baking is baking covered with baking beans which weigh it down and prevent the pastry from forming air bubbles as it bakes.

TIP 

You can use a mini tartlets tray or a cupcakes tray to make mini tarts or pies. These are very elegant to serve during cocktail parties, afternoon teas as well as make an excellent Lunch box choice for your kids.

To make the mini pastry cups, roll the pastry (around ¼ inch thick). Line the greased pie plate or tartlet tray holes with the pastry and trim off any excess pastry.

Blind bake the pastry in the preheated oven for 8 minutes. Remove the baking beans and reduce the oven temperature to 325°F/160°C.

Bake the pastry for 5 minutes extra (or until it is dry). Remove from the oven. Your pastry is now ready to fill with the desired filling (following the recipe).

 

Try these recipes using this shortcrust pastry:

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