Savory and Sweet Short Pastry

Oh, go on. Give it a go! I know pastry is the nemesis of the average person's baking repertoire, but do try these recipes, even if just the once. This pastry is crumbly, buttery, and completely lovely. The ingredients differ slightly for the savory and sweet versions, so follow the list for the one you need, but the method is virtually the same.
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: Makes about 1lb 2oz (500g)
Save Recipe

Ingredients

Savory Short Pastry:

1 cup/4 1/2oz/125g all-purpose flour

1 cup plus 1 tbsp/4 1/2oz/125g cake flour

9 tbsp/4 1/2oz/125g cold butter, cubed

2 egg yolks

Large pinch of salt

1 to 4 tbsp water, if needed

Sweet Short Pastry:

1 cup/4 1/2oz/125g all-purpose flour

1 cup plus 1 tbsp/4 1/2oz/125g cake flour

9 tbsp/4 1/2oz/125g cold butter, cubed

2 egg yolks

2 tbsp superfine sugar

Large pinch of salt

1 to 4 tbsp light cream or milk, if needed

Directions

  1. Put the flour and butter in a food processor and blitz to bread crumbs. If using your hands, rub the butter and flour together until the mixture resembles fine bread crumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squidge the mixture together into a ball. If the pastry feels very dry add the water (or if making sweet pastry, the cream or milk), but try and get by without for a more tender pastry.
  2. Once the pastry is all squidged together, pop it in the refrigerator to rest for 30 minutes.
  3. After 30 minutes, remove it from the refrigerator and let it warm up a little (if you use it straight from the refrigerator and try to roll it out, the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.