Shortcrust pastry

Shortcrust pastry

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes


  • 200 g butter, chilled
  • 350 g cake flour
  • 1/2 t salt
  • 1 free-range egg
  • 1 T milk

Cooking Instructions

Cut the butter into cubes then place in a mixing bowl.
Add the flour and salt and, using your fingertips, rub into the butter, until it resembles breadcrumbs.
In a separate bowl, beat together the egg and milk. Gently mix into the crumb mixture and combine to form a soft ball of dough.
Wrap in cling film and refrigerate for at least 30 minutes.
If using as a base, line a greased 32 cm tart case, 2 cm deep, and bake at 180°C for 15 - 20 minutes until crisp and golden.
Cook's note: this pastry is perfect to use in a cauliflower and gruyere tart, roast chicken and mushroom pie, three-cheese and baby spinach pies and caramelised oxtail pot pie.
Tip: add a little vinegar or lemon juice to the pastry  to help soften the gluten, resulting in a flakier crust

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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