“Shortcrust pastry can be the perfect base for tartelettes, pies, cakes, wellingtons, sheet cakes and quick-bake cookies which is why I’ve got to know this one off by heart.”
I know so many people who buy the Jus-Rol products which are fantastic (particular faves are their cinnamon swirls and croissants) and there’s absolutely nothing wrong with using them.
However, the more time I spend in the kitchen, the more time I spend learning about what goes into the food I am eating which is why I more often than not will make my own.
Weird as it is, pastry is very much feared by people in the kitchen, particularly when it comes to vegan pastry. Crumbly dough, dough that too dense, thse are all common occurrences. But just as with non-vegan baking there are some common mistakes that you can avoid to ensure that these don’t occur.
Think 3-2-1. That’s 3 parts flours, 2 parts butter and 1 part sugar (if sweet pastry). And if your dough is still too crumbly, you can always add a tiny bit of water.
2.Shortcrust pastry LOVES the cold
- ALWAYS make sure your vegan butter comes straight from the fridge
- If you add water, it must ALWAYS be cold
- Knead your dough with cold hands
- Let the dough rest in the fridge before baking – patience is a virtue
Prep time: 10 mins
Cooking time: as recipe suggests
Makes: A nice amount of shortcrust pastry
- 600 g plain flour
- 400 g vegan butter
- (If making sweet pastry) 200 g sugar or
- (if making savoury pastry) 2 pinches of salt
- If needed, cold water
- Add flour, sugar or salt to a bowl and stir to combine. Add diced cold butter on top and start kneading with cold hands.
- Add ice cold water and knead until a smooth dough forms.
- Wrap in plastic wrap and let rest in the fridge for at least 30 minutes before baking
- OR: form into a disc, wrap in a freezer bag and store for up to 30 days. Always defrost before using.
- Bake as chosen recipe instructs
Have any dishes that you think may go down well with this shortcrust pastry? I’m always down for new ideas, get in touch.