Easy Savoury Shortcrust Pastry for Pies and Pasties

Welcome to the wonderful world of pastry making! If you’ve ever wanted to make your own delicious savoury pies and pasties at home, then this post is for you. In this blog post, I will show you how to whip up an easy homemade savoury shortcrust pastry that can be used as a base for all sorts of beautiful pies and pasties. With just a few simple ingredients, it’s surprisingly easy to put together a fresh, tasty crust that tastes better than anything store-bought – without any weird preservatives or unnecessary additives. Get ready for some utterly scrumptious treats from your very own kitchen!

Savoury Shortcrust Pastry Recipe

I use this savoury shortcrust pastry recipe for my pies, pasties, quiches and tarts, and other savoury bases and toppings. My sons absolutely love this pastry, and you know how fussy kids are!

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When preparing your pastry, make sure your butter, lard and water are cold.

Water is only added until the fats are thoroughly combined.

Make sure you don’t overwork the dough, as it will become tough. Go for low-gluten flour, like cake or pastry flour.

Seal your pasties with egg wash.

When I roll out my pastry, flour the surface with gluten-free flour as there is less chance of sticking to the surface.

savoury shortcrust pastry


If you find you have lots of leftover pastry, you can put it in a freezer bag, the freezer to keep for next time. Just make sure you thaw it out before using it.

When making pasties, it’s not ideal for freezing them once they have been baked.


Depending on your taste, I usually go for 50% white flour and 50% wholemeal flour for an extra wholesome taste and better for your insides! I use these two flours for a quiche base. For pasties, I prefer to use 100% white flour.

You don’t have to use lard. Just replace it with extra butter, which makes it extra tasty!

Besides those I’ve included in the recipe, you could add extra flavouring to your savoury shortcrust pastry. Maybe add some crushed garlic or mixed herbs, depending on what pie you make.


To make this savoury pastry gluten-free, just replace the flour with gluten-free flour and add 1 teaspoon of Xantham Gum. This helps to combine everything together so it doesn’t fall apart.


Replace the butter with a baking block.


The baking time depends on what you’re making, so go with the time of the recipe. Quiche pastry needs to be blind-baked for roughly 12 minutes.

If you use the savoury shortcrust pastry for a topping, bake for roughly 20 minutes or until a nice golden brown.


  • 500 g Plain Flour (I use 50% Wholemeal and 50% White)
  • 125 g Butter
  • 125 g Lard (or double up on butter)
  • 6 tbsp Water
  • Ground Black Pepper
  • 1 Veggie Stock Cube (the crumbly sort)


Only use lard if making pastry as a pie, and double up on butter if making pastry for quiches and pasties.


Anything savoury related such as quiche. I make quiche quite a lot, and it makes a great base for this kind of dish. Try my Kale Quiche recipe. You can substitute the kale for something else if you’ve no kale.

You will also love my Spring Onion and Cheese Bread if you like savoury stuff!

Try my Jamaican Pattie pastry for an alternative flavour.

This pastry makes a great pie topping for savoury mince and Lentil Onion and Mushroom Pie.


Shortcrust Pastry

This shortcrust pastry is the best for quiche bases, savoury pies and pasties.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Side Dish, Snack
Cuisine British
Servings 8
Calories 346 kcal


  • 500 g Plain Flour (I use 50% Wholemeal and 50% White)
  • 125 g Butter
  • 125 g Lard (or double up on butter)
  • 6 tbsp Water
  • Ground Black Pepper
  • 1 Veggie Stock Cube (the crumbly sort)


  • Add butter to the flour and rub in in until it's like fine breadcrumbs or place it in your electric mixer using the paddle attachment.
  • Add seasoning and the water to the mix until it comes together to form a ball.
  • Roll out the pastry to the desired thickness. ( no need to chill in the fridge). Simple!
  • If you are using it for a quiche or for a pie base, blind bake it for 12 minutes at 180° fan oven.


Calories: 346kcalCarbohydrates: 49gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 190mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 1175IUVitamin C: 6mgCalcium: 50mgIron: 3mg
Keyword how to make pastry, pastry, shortcrust pastry
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!
Easy Savoury Shortcrust Pastry for Pies and Pasties

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