Pastry has always been my ultimate challenge … and I have been working for a while on trying to come up with one shortcrust recipe that I can use as a “fallback” whenever I need to make a quick savoury pastry dish.
There are so many recipes available these days it is hard to know what is going to work, and what isn’t.
So this is the recipe I use to make a quiche or savoury pie, and it works every time. That doesn’t mean I don’t try other recipes (I am always on the look out for something better), but this is what I use when I don’t have time to “mess around” and perhaps have a fail.
There are definitely some tips that I wish to share with you before you start … I know it is a long list, but worth reading as it may save you some time later on:
- Use apple cider vinegar instead of white vinegar as it has a better flavour for the pastry … the vinegar helps to inhibit the development of gluten in the flour giving you a more tender crust
- I am an advocate for seasoning so use both sea salt flakes and cracked pepper (the latter of which accounts for the “dots” you see in the pastry) … seasoning is a good thing so please don’t be shy using it
- All flours have different absorption rates so you may need to use a touch more water if the pastry seems a little dry … so far I haven’t had to do this and I have tested this pastry with both spelt and plain flours
- Always prick the base of your pastry with a fork before lining with baking paper and weights … this helps to stop the pastry from developing “air bubbles” once the weights are removed and the pastry is returned to the oven for further pre-baking
- There is no need to grease your tart tin as there is enough butter in the pastry to prevent sticking
- This recipe gives you enough pastry to line a 26 to 28cm flan tin with a little leftover … leftovers can be gathered and rerolled to use for crackers (roll some fresh herbs or spices into the pastry first for flavour), or used to make small tarts for the kiddies (fully bake the shells and fill with little bits of cheese and ham as an after school snack, and although this is a “savoury crust” without any sugar, you can also bake them with a little jam in them too … works a treat!)
- If using small tart tins (6cm to 8cm) use muffin liners to line pastry – saves you having to fiddle with baking paper
- You can use ceramic baking beads, or dried beans or rice to fill the baking paper when blind baking
- If using dried beans or rice, they can be reused … so once the pastry is par-baked remove them and put them back into their container … once they are completely cold cover and store them until next time (I have had my beans forever and only use them for blind baking)
- Ensure your baking beads/beans/rice come up to the top edge of the pastry when blind baking … this will help keep the sides upright and set before removing and doing a final bake to crisp the base
- Other additions to consider are fresh herbs (as much as you like) and/or finely grated parmesan cheese (40g) for more flavour … add these with the flour in step 2.
- Pastry can be made ahead and kept in the fridge for up to two days before using, and can also be frozen for up to two months … if frozen remove from freezer the day before you need to use it and place into the fridge to defrost
- If the pastry has been frozen or held in the fridge for up to two days, remove from fridge 15 minutes before rolling … it will still be very firm but once you start rolling it will loosen up quickly, and it is better for it to still be very cold (to keep its shape) then come to room temperature where it may become difficult to manage
- Use the pastry to continue with your own recipe, but details for blind baking; a fully baked shell; and a standard quiche filling are also given if needed
- If making fully baked shells, then consider using the fillings I suggest in this post for Wheat Free Shortcrust Pastry (see here).
Shortcrust Pastry
Prep time
Total time
Author: Gina @ The Passionate Pantry
Serves: 540g
Ingredients
INGREDIENTS FOR PASTRY CASE
- 2 tsp apple cider vinegar
- 3 tbls cold water from fridge (plus a touch more if needed)
- 270g white spelt flour, or plain flour
- 180g butter, cold, cut into cubes
- 2 tsp sea salt flakes
- 1 tsp cracked pepper
- 1 egg yolk, cold from fridge
SUGGESTED INGREDIENTS FOR FILLING
- 200g cheddar cheese, cubed
- 200g ham, cooked chicken, or salami pieces (or 200g ricotta or feta for meat free)
- 100g frozen peas, defrosted, and drained on kitchen paper
- 4 spring onions, finely chopped
- 4 eggs
- 300g cream
- 2 tsp Dijon or grain mustard
- 1 tsp sea salt flakes
- Freshly ground pepper, to taste
Instructions
METHOD FOR PASTRY
- Place apple cider vinegar and water into a small jug and put into the freezer for 10 minutes to get really cold whilst you gather your other ingredients
- Place flour, butter and seasonings into TM bowl and mix 6 seconds / speed 6
- Add egg yolk and vinegar/water from freezer and knead 30 seconds … the dough should have come together, but if not press some between your fingers and it should stick together … if not add another 2 tsp cold water and knead or another 20 seconds
- Place dough onto lightly floured bench top and press together into a disk
- Wrap in Glad Wrap and refrigerate for 1 to 2 hours before rolling – this is important as it allows the butter to set again, and the gluten to relax which helps to minimise shrinkage when baking
TO BLIND BAKE (FOR QUICHE, etc)
- Have your chosen tart tin sitting on a baking tray
- On a very lightly floured surface use medium pressure to roll pastry from the centre out, turning a ¼ turn frequently until you have the desired size for your tin (aim for approximately 4mm thickness, and lightly flour your bench and rolling pin as needed to prevent sticking)
- Using your rolling pin, lift the pastry circle and place gently into your tart tin so that the pastry is lightly lying over the edge of the tin
- With your hands, carefully lift the pastry edges and use your fingers to position into the corners of your tart tin so that you are not stretching it into the base
- Rotate your tin and continue using your fingers to lift the pastry into the corner edges, then use your fingers to press down onto the pastry which is sitting on the edge of the tin so that is cuts through the pastry creating a nice neat edge
- Once you have done this, press your fingers lightly against the upright side of the pastry in the tin to secure the pastry to the sides
- Prick the pastry base well with a fork, and place into the fridge for 30 minutes
- Preheat oven to 180 degrees fan forced, and place rack into middle of oven
- Remove pastry from fridge, line with baking paper, and fill with baking beads/beans or rice
- Place tray into oven and bake for 25 minutes until pastry is lightly coloured around the edges
- Remove baking paper and beads from tart shell and return to the oven for a further 15 to 20 minutes, or until base is lightly coloured
- Allow to cool for at least 15 minutes
- Fill your tart shell as per chosen recipe, return to oven and bake for 35 to 40 minutes, or until top of quiche is a nice golden colour
- Rest for 10 minutes before cutting and serve
- Delicious served cold too
TO FULLY BAKE (i.e. to fill with cold ingredients and serve as a cold veggie tart)
- Follow method above from point 1 up to and including point 10
- Remove baking paper and beads from tart shell and return to the oven for a further 20 to 25 minutes, or until base is a deep golden colour
- Fully baked shells will keep in a sealed container for a couple of days
- Fill and serve as desired
SUGGESTED FILLING FOR QUICHE
- Preheat oven to 180 degrees fan forced and place rack into middle of oven
- Place cheese into ™ bowl and chop 8 seconds / speed 8, place into pastry case, do not clean ™ bowl
- Place ham, chicken or salami into ™ bowl and chop 3 seconds / speed 5 ... place into pastry case on top of cheese, do not clean ™ bowl (NB: or for meat free use 200g fresh ricotta or feta, lightly broken up over the cheese)
- Top filling with peas and spring onions
- Place eggs, cream, mustard and seasonings into ™ bowl and blend 15 seconds / speed 3
- Pour over filling
- Bake for 30 minutes, turn quiche around and continue for another 10 to 15 minutes until filling is set and the top is golden coloured
- Allow to rest for 10 minutes before cutting and serving
- Delicious cold too
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