Short crust pastry

Make a delicious pie base and crust with this parmesan cheese spiked short crust pastry recipe. You can leave the cheese out if you prefer, and even replace it with sugar for a sweet dish.

  • 20 mins cooking
  • Makes 1 Item
  • Print


Short crust pastry
  • 1 1/2 cup plain flour
  • 1/4 cup grated parmesan cheese
  • 150 gram cold butter, chopped
  • 1 egg yolk
  • 2 tablespoon iced water, approximately
  • salt


Short crust pastry
  • 1
    Place flour and cheese in processor with cold butter and process until mixture resembles fine breadcrumbs.
  • 2
    While processing; add egg yolk and a little water. Continue until mixture forms a ball. Remove to a lightly floured surface and knead for 1 minute until smooth. Refrigerate for 20 minutes.
  • 3
    When well rested, line a 25cm round flan tin with pastry, then line with foil or baking paper and fill with dried beans or rice.
  • 4
    Chill for 20 minutes, then bake in preheated 190°C oven for 10 minutes. Remove filling and paper and bake a further 8 minutes.

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