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Make shortcrust pastry

Shortcrust pastry has a deliciously light and crumbly texture that melts in the mouth. It's perfect for sweet or savoury pies, tarts and quiches.

Shortcrust is one of the simplest types of pastry to make so it's a great starting point for budding pastry chefs. Once you've mastered making it, you can experiment with fillings, flavourings and toppings that take your fancy.

Follow our simple method for the perfect sweet and savoury shortcrust pastry made with Cookeen:

  • Rubbing flour and Cookeen together

    Sift 200g of plain flour and a pinch of salt into a large mixing bowl. Rub 100g of cubed Cookeen into the flour mixture until it forms fine breadcrumbs.

  • Adding sugar to make sweet shortcrust pastry

    If you are making sweetcrust pastry, add 25g of sugar and 1 egg yolk.

  • Stirring in water with round-bladed knife

    Stir in a small amount of chilled water with a round-bladed knife.

  • Mixing pastry dough with hands

    Use your hands to bring the mixture into dough.

  • Kneeding pastry dough

    Knead the dough briefly, wrap in cling film and refrigerate for 30 minutes. Roll out on a lightly floured surface.

Quiche Create delicious fillings

Have a look at our mouth-watering pastry filling ideas.

Crimping pastry Perfect your technique

Improve your crimping, folding, handling, glazing and timing techniques with our easy-to-follow technique guides