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Foolproof Vegetarian Shortcrust Pastry (Savoury & Sweet) – vegetarian recipe
Stav Kogan

Foolproof Vegetarian Shortcrust Pastry (Savoury & Sweet)

A foolproof recipe for buttery, flaky homemade shortcrust pastry with two versatile options (savoury and sweet) and a game-changing trick for easy rolling. Perfect for vegetarian pies, quiches, and tarts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 8-inch (20cm) tart tin
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • For Savoury Pastry
  • 250g (8.8 oz) / 2 cups all-purpose flour
  • 1/2 tsp (10 ml) fine sea salt
  • 125g (4.4 oz) / 1/2 cup + 1 tbsp cold unsalted butter, cubed
  • 6 tbsp (90 ml) ice-cold water
  • For Sweet Pastry
  • 150g (5.3 oz) / 1 1/4 cups all-purpose flour
  • 50g (1.76 oz) / 1/4 cup granulated sugar
  • A pinch of fine sea salt
  • 100g (3.5 oz) / 7 tbsp cold unsalted butter, cubed
  • 4 tbsp (60 ml) ice-cold water
  • for Perfect Pastry
  • Make it ahead! The dough can be made the night before and kept in the fridge. Just let it sit at room temperature for 30 minutes before rolling to make it more pliable.
  • For a flakier crust, ensure your butter and water are as cold as possible. This creates little pockets of steam when baking, resulting in a lighter texture.
  • Infuse your dough with flavour. Add 10g (0.35 oz) of finely chopped fresh herbs (like thyme or rosemary) to the savoury pastry, or 1 tbsp (15 ml) of finely grated unwaxed lemon zest to the sweet version.

Method
 

  1. Combine the dry and butter.
  2. In a food processor, add the flour, salt, and sugar (if using) and pulse briefly.
  3. Add the cold, cubed butter and pulse until the mixture resembles fine breadcrumbs. Alternatively, do this by hand in a large bowl, rubbing the butter into the flour with your fingertips.
  4. Add the ice-cold water. With the food processor running, slowly pour the water down the funnel until the dough just comes together into a ball. If mixing by hand, use a butter knife to stir the water in a little at a time. Be careful not to add too much water at once – you may not need it all.
  5. Form the dough. As soon as the dough forms, stop mixing. Overworking the dough will develop the gluten and result in a tough pastry. Gently bring it together with your hands into a smooth disc.
  6. Roll out the pastry.
  7. Place the dough between two large sheets of baking parchment.
  8. Using a rolling pin, roll it out to an even thickness of about 2mm (just under 1/8 inch). This method prevents the dough from sticking without adding extra flour, keeping it perfectly buttery.
  9. Use or store. You can use the pastry immediately, or store it for later. To store, keep it flat between the parchment sheets on a tray, cover tightly with cling film, and refrigerate for up to 5 days.
  10. Roll the pastry between two sheets of baking parchment. This is the secret to a moist, buttery dough as you don't need any extra bench flour, which can dry it out.

Nutrition

Calories: 185kcalCarbohydrates: 20gProtein: 3gFat: 10g

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