Savoury Shortcrust Pastry is a traditional British recipe for a classic short, or crumbly, pastry made with flour, butter and lard that's seasoned with black pepper and thyme leaves and which is intended for use with savoury pies and pasties. The full recipe is presented here and I hope you enjoy this classic British version of: Savoury Shortcrust Pastry.
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This is one of the classic British pastries (pie doughs) and is typically used for savoury recipes.
Ingredients:
180g plain flour
pinch of salt
75g butter
25g lard
1/2 tsp freshly-ground black pepper
1 tbsp fresh thyme leaves (or 1 tsp dried thyme leaves)
1 dessert spoon caster sugar
about 2 1/2 tbsp cold water (approx) to bind
Method:
Sift together the flour and salt into a bowl. Dice the butter and lard, add to the flour and rub in with your fingertips until the mixture resembles coarse crumbs. Stir in the sugar and thyme then slowly add the water, initially mixing with a palette knife an then with your hand (adding just enough enough to bring the mixture together) into a solid mass.
The dough should be stiff and dry and it can be wrapped in clingfilm (plastic wrap) and chilled in the refrigerator for 30 minutes before rolling (this will make the dough easier to roll). When ready to use roll out on a lightly-floured surface to the size of your dish.
If you want to substitute margarine for the butter in this recipe then use 50g margarine and 50g lard.
