Homemade savoury shortcrust pastry

Preparation – 10 minutes + waiting time

Make sure the butter is as cold as possible and cut it into small cubes.

Mix the flour with salt and add the butter cubes, little by little, as you mix. The pastry will begin to look like crumbs.

Add the ice water little by little too, until the pastry comes together as a ball of dough. Wrap the pastry dough with cling film and place in the fridge for around an hour.

Preheat the oven to 180 degrees Celsius and grease the tart tin with butter. 

Finishing the homemade savoury shortcrust pastry – 25 minutes

Dust your work surface and rolling pin with flour and roll out the pastry until it fits your tart tin.

Transfer the pastry to the tart tin; you can easily do this with your rolling pin. Press the pastry down well and trim away any excess dough hanging over the edge. Prick holes in the pastry base with a fork and lay a piece of baking parchment on top.

Fill the case with blind baking beans, then bake the pie base in the oven for around 15 minutes, or until it starts to colour lightly.

Remove the blind baking beans and baking parchment. You can now fill the pastry case with your favourite ingredients, e.g. beetroot, leeks, or any other of our quiches.