Vegan pastry with a rolling pin

Vegan pastry

Name: Vegan pastry
Prep time: 10 min
Total time: 10 min
Yield: Makes enough pastry to line a 23cm tart tin
Ingredients: 250g plain flour; 125g dairy-free butter cut into small cubes

Cassie Best

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Makes enough pastry to line a 23cm tart tin

Easy

Prep: 10 mins

No cook; plus chilling

A star rating of 4.2 out of 5.5 ratingsRate

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Use a solid block of dairy-free butter to make our vegan pastry – dairy-free spread contains oil that may make it harder to work with, but will result in deliciously soft pastry

Freezable

Dairy-free

Egg-free

Nut-free

Vegan

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Ingredients

Nutrition

Units:

MetricUS

250g plain flour
125g dairy-free butter

cut into small cubes

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Nutrition: Per serving (8)

kcal227
fat13g
saturates7g
carbs24g
sugars0.3g

low
fibre1g
protein3g
salt1.19g

Method

step 1

Weigh the flour and 1½ tsp salt out into a large bowl and mix together. Add the cubes of dairy-free butter and rub these into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
step 2

Pour in 2 tsp cold water and squeeze the ingredients together using your hands to form a rough dough. If it still feels too dry and crumbly, add another 2-4 tsp water and mix again.
step 3

Tip the crumbs onto a work surface and knead briefly to bring together into a dough. Shape into a disc, then wrap and chill for at least 20 mins before using. This will prevent the pastry from shrinking when baked. To freeze, wrap and freeze for up to three months. Defrost in the fridge overnight before using. Knead and roll out to use.

Recipe tips

To make sweet shortcrust, add 1 tbsp icing sugar once the butter and flour are combined.

To make chocolate pastry, replace 1 tbsp flour with cocoa powder and add 1 tbsp icing sugar once the butter, flour and cocoa are combined.

Make herby pastry by adding finely chopped herbs once the butter and flour are combined.

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A star rating of 4.2 out of 5.5 ratings

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