shortcrust pastry

Try this roasted vegetable pies recipe, the perfect warmer for winter evenings. Made with Jus-Rol shortcrust pastry and garnished with a sprig of rosemary.

Roasted Vegetable Pies

Jus-Rol™ Ready Rolled Shortcrust Pastry Ovals, thawed

Butternut squash, halved,

Sweet potato,

Parsnips,

Leeks,

Tomatoes

Red onions,

Chilli oil

rosemary

Red wine, cider or ale

Prepare all vegetables and lay on baking sheets, drizzle with chilli oil and scatter with fresh rosemary leaves.

Roast until just tender and allow to cool.

Divide the vegetables between 8 individual pie dishes, moisten with a splash of red wine, cider or ale.

Brush rims with egg glaze, top with pastry lids and press edges to seal, make a slit in tops and egg glaze tops.

Store in cool place, bake for 15 minutes. Garnish with sprig of rosemary.

Recipe video above.&nbsp;Inactive chill time: 1 hour. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x&nbsp;23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Quiche Crust

tsp salt

/ 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes

tbsp ice cold water (+ more as required)

Place flour, salt and butter in a food processor.&nbsp;

Pulse 10 times or until it looks like breadcrumbs.

With the motor running on low, pour 2.5 tbsp of water into the tube feeder.

Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.

Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.

Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)

Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.

Gently roll the pastry so it wraps around the rolling pin.

Unroll it over the quiche pan - 23cm / 9".

Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).

Roll the rolling pin across the top to cut off the excess pastry.

Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).

Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)

Bake for 20 minutes, then remove from oven.

&nbsp;Turn oven DOWN to 180C/350F (or 160C/320F fan).

Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.

Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.&nbsp;

The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor.

Shortcrust Pastry

grams/4½oz plain flour

salt

butter, cubed

2–3 tbsp cold water

Shortcrust pastry

Paul Hollywood prefers melt-in-the-mouth pastry for his fruity mince pies, so this recipe is nice and short

Mince Pies

mincemeat(about 600 grams)

satsumas,segmented

apple,finely chopped

lemon

little icing sugar,for dusting

plain flour

unsalted butter,softened

caster sugar,plus extra for sprinkling

egg,plus egg

Mince pies

Place 375g plain flour and 260g softened unsalted butter in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and rub together to a crumb consistency.

Add 125g caster sugar and 1 large beaten egg, and <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">mix</a> together.

Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.

Wrap the pastry in cling film and chill for 10 mins.

Scoop the large jar of mincemeat into a bowl and add 2 segmented satsumas, 1 finely chopped apple and <a href="https://www.bbcgoodfood.com/content/top-graters">zest</a> of 1 lemon.

<a href="https://www.bbcgoodfood.com/content/test-best-rolling-pins">Roll</a> out the pastry to 3mm thick.

Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 1½ tbsp mincemeat mixture into each. <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">Brush</a> the edge of each pie with a little beaten egg.

Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the beaten egg, sprinkle with the extra caster sugar, then make a small cut in the tops.

Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

Millionaire's chocolate tart

pack dessert shortcrust pastry

tsp vanillapaste or extract

flour,

70% plain chocolate,

white chocolate,

tbsp butter

tbsp golden caster sugar

icing sugarand single cream, to serve (optional)

Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.

Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.

Bake for 20-25 mins &ndash; the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

Warm up from the inside with these individual apple and peach pies that are so simple to make.

Apple and peach pies

peach

caster sugar

Olive oil spray

egg, lightly whisked

This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen

Goat's cheese, potato & onion tart

pack shortcrust pastry

butter

olive oil

onions

1medium potato

garlic

thyme leaf

goat's cheese

eggs

carton crème fraîche

bag rocket to serve, optional

Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.

Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat’s cheese and spread out evenly.

Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.

Learn how to make the perfect vegan homemade pie crust with this easy step-by-step basic shortcrust pastry recipe. You can use this for crispy cookies, pies, tarts, quiches, cheesecakes, and more! It’s a versatile egg-less dough that can be made gluten-free and makes the perfect base for different baked goods, both sweet and fruity, as well as salty and savory.

Easy Vegan Pie Crust

all-purpose flour (or sub gluten-free flour*)

sugar

vegan butter (cold & cut into small cubes)

water

tbsp non-dairy cream (optional to brush the edges

In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed vegan butter and cold water. Knead with your hands until the dough starts to clump together (or use a food processor). Then transfer to a working surface and continue kneading until a smooth dough forms.

Form the dough into a disc, wrap in plastic foil and refrigerate for 30 minutes.

After the chill time, roll out the dough between two sheets of cling wrap or parchment paper a little larger than your pan (see step-by-step photos in the blog post). Then use the foil or parchment to lift it into a 10-inch (25,5cm) tart pan (or 9-inch pie dish). Remove foil and press the bottom and sides firmly to form an evenly tart shell. (If your baking pan has a different size, you can adjust the quantities of ingredients using my cake pan conversion converter).

Cover the pie crust and chill in the refrigerator until ready to use or continue immediately with the desired recipe. (You can make the dough up to 5 days ahead of time or freeze it, *see recipe notes).

Pie Dough

Preheat the oven to 400°F (200°C).

Prick the bottom a few times with a fork, then line the crust with parchment paper and top with pie weights (such as dry rice, beans, or chickpeas, *see tip/note below).

Blind bake for 15 minutes. Remove tart from the oven and carefully lift out the parchment paper with the weights. Return the tart to the oven and bake until the bottom crust is golden brown, about 10 minutes longer.

Let the baked crust cool completely before adding the filling. Enjoy!

Blind baking

These steak, Guinness and Stilton pies will warm up any winter's night.

Steak, Guinness and Stilton pie

beef

Guinness

thyme

garlic cloves, crushed

black peppercorns

(35 grams) plain flour, seasoned

eschalots, peeled

Vegemite

Celery salt,

frozen shortcrust pastry

puff pastry

egg yolks, lightly beaten with a fork

Stilton or other strong blue cheese

Slightly sweet capsicum with asparagus and ricotta cheese is a fabulous filling for gourmet tarts.

Asparagus, capsicum and ricotta tarts

red capsicum, quartered, deseeded

red onion,

asparagus spears, woody ends trimmed, cut into 5cm lengths

fresh ricotta

(1/2 cup) shredded parmesan

tsp finely chopped fresh chives

black pepper

tbsp balsamic vinegar

The kids will love these tasty mince pies and you will love the nutritious vegetables concealed inside.

Beef and vegetable pie

tbsp worcestershire sauce

tomato sauce

Massel beef stock

brown onion, finely chopped

beef mince

carrot, peeled, grated

zucchini, grated

peas

tbsp plain flour

ready-rolled shortcrust pastry, partially thawed

egg, lightly beaten

ready-rolled puff pastry, partially thawed

Tomato sauce, to serve

Oven fries, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Save time with a bought pastry case - all you need to do is add the creamy filling and bake.

Chocolate and cherry tart

pkt frozen unbaked sweet shortcrust flan case

milliliters (1/2 cup) pouring cream

good-quality dark chocolate, coarsely chopped

tbsp caster sugar

vanilla essence

Cocoa powder, to dust

This surprisingly simple dessert is a delicious combination of apple and ginger encased in crumbly shortcrust pastry.

Apple and ginger galettes

sweet shortcrust pastry, thawed (see Notes)

apples

lemon, juiced

tbsp ginger, grated

Vanilla custard, to serve

Grainy mustard and green peppercorns spice up these delicious chicken pies.

Individual chicken, leek, mushroom and tarragon pies

(about 600 grams) chicken thigh fillets, cut into 2cm pieces

Swiss brown mushrooms,

leek, pale section only,

garlic clove, crushed

tbsp wholegrain mustard

(250 milliliters) Massel chicken style liquid stock

(60 grams) sour cream

tbsp green peppercorns

lemon juice

tbsp tarragon

ready-rolled shortcrust pastry

Serve this delicious family pie with a crisp green salad for a complete mid-week meal.

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The most viewed shortcrust pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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