This is my basic shortcrust pastry recipe that I use for savoury pies, tarts and quiches. Compared to traditional shortcrust pastry, this is much simpler to make as it calls for olive oil instead of butter.
170 people made this
Makes: 2 tart cases
120ml warm milk
60ml extra virgin olive oil
1 pinch salt
200 to 250g plain flour
Method Prep:10min › Extra time:15min chilling › Ready in:25min
Whisk egg, warm milk and olive oil together in a large bowl; season with salt. Add 200g flour, in batches, mixing well until dough is formed and adding additional flour if needed.
Remove pastry dough from bowl and place on lightly floured surface; knead lightly until smooth. Wrap in cling film and chill in the fridge for 15 minutes.
After chilling, dough is ready to be used.
No need to overknead
Don't knead too much, otherwise the gluten will react and you won't get the flaky texture you are looking for.
By hand or food processor?
This recipe can be prepared either by hand or by using a food processor. You just need to follow the same simple steps.