Tuesday, 23 October 2012

Vegan shortcrust pastry

Vegan Shortcrust Pastry.

This is my go to recipe for pastry, its simple and is done in minutes, I find it works well in sweet or savoury dishes, go on have a go at pastry. You can make this without a processor but it does make it so fast. 

Yummy pastry


225g/8oz plain flour
pinch of salt
100g/4oz vegan margarine
2 1/2 tablespoons cold water 

Four ingrediants only

  1. Place the salt and flour into the processor.
  2. Add the margarine when the processor is on a low speed, in small pieces.
  3. Keep the processor on medium and add the water. Increase the processor gradually until all the ingrediants combine.
  4. Stop when the pastry froms a ball.
  5. Knead lightly to form a ball. Cover in clingfilm and refridgerate until needed. 
Non processor method
  1.  Place the flour and salt in a bowl.
  2. Add the margarine and rub in lightly with your fingertipsuntil the mixture resembles fine breadcrumbs.
  3. Sprinkle over the water and mix, using a round-bladed knife, until the mixture begins to bind together and form a dough.
  4. Knead together very lightly and use as required.
N.B. You can freeze the pastry at this stage for use later, it should be used within a couple of months. You could also funk up the pastry at the dry stage by adding herbs, dried or fresh ( very finely chopped ). I also use this recipe to make sweet pastry with lemon zest etc. Nuts would also be a nice edition. I would suggest a couple of tsps for this amount of pastry.  

Basic plain flour

vegan margarine

Food processor makes light work of pastry

Pastry ready for the fridge


  1. Thank you so much for this recipe! I used it to make mince pies for Christmas this year and they turned out awesome. The pastry was crisp and delicious. I can't wait to try using it in some other recipes.

  2. Thanks for this. Makes for a good base recipe.

  3. Will be trying this recipe today, however will substitute the marg with a nut butter (will see whats in the pantry) <3

    1. I never thought of using a nut butter in place of marg. How did it work out for you?