This cheese shortcrust pastry is buttery, crisp and packed with savoury flavour, thanks to a generous helping of Parmesan and a touch of English mustard. It’s a simple, versatile recipe that adds a delicious twist to everything from quiches and tarts to cheese crackers and savoury pies.
The base is a classic shortcrust method: plain flour rubbed together with cold butter to form fine crumbs, creating that characteristic melt-in-the-mouth texture. The addition of mustard powder brings a gentle warmth, while black pepper gives a subtle lift without dominating the flavour.
Finely grated hard cheese (Parmesan or a vegetarian equivalent) adds saltiness and depth, and also contributes to a slightly firmer bite once baked. The milk brings the dough together smoothly, and a short rest in the fridge helps the pastry relax and firm up, making it easier to roll and shape.
This pastry can be used in the same way as a traditional shortcrust. It’s especially good for savoury cases—try it as the base for a tomato and onion tart, or to encase a caramelised onion and blue cheese quiche. It also makes wonderfully moreish cheese crackers when rolled thin, cut into discs, and baked until golden and crisp.
You can experiment with other cheeses too: mature cheddar or Red Leicester both work well, though a slightly drier cheese gives a neater finish. For extra depth, add a pinch of paprika, cayenne, or fresh thyme to the flour.
Once baked, the pastry keeps its structure but has a pleasing tenderness that makes it easy to eat by the slice or handful. Crackers made from this dough will keep well in an airtight container for several days, making them perfect for prepping ahead for cheeseboards or lunchboxes.
Whether you’re baking savoury treats or lining a tart tin, this cheese shortcrust adds a delicious savoury edge to your pastry repertoire.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 200 g (7.1 oz) plain white flour (all purpose flour)
- ¼ tsp (0.3 tsp) English mustard powder
- ¼ tsp (0.3 tsp) freshly ground black pepper
- 125 g (4.4 oz) salted butter
- 75 g (2.6 oz) Parmesan cheese or vegetarian hard cheese
- 2 tbsp whole milk
Equipment
- Ruler
- Round 8cm (3 inch) cookie cutter if making crackers
Instructions
Put the flour, mustard, and pepper in a bowl.
Whisk together and add the cold, cubed butter.
Rub together until you have a fine crumb. You can do this by pulsing in a food processor if you prefer. You'll know when it's combined enough as the flour should look more yellow.
Add the finely grated cheese.
Mix through with a fork.
Add the milk.
Cut through with a cutlery knife until it starts to clump. Knead the pastry a couple of times so it comes together in a smooth ball. wrap and put in the fridge to chill for 15 minutes.
Your pastry is now ready to use however you wish.
If you'd like to use them to make crackers, roll out to about 2 mm thick (1/16 inch).
Cut the pastry into discs.
Prick with a fork.
Bake on a lined tray in a 200C/390F (180C fan) oven for 20 minutes.
How ever you choose to use this cheesy pastry, I'm certain you'll love it!
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Cheese Shortcrust Pastry Recipe
Cheese Shortcrust Pastry Recipe
Ingredients
- 200 g (7.1 oz) plain white flour (all purpose flour)
- ¼ tsp (0.3 tsp) English mustard powder
- ¼ tsp (0.3 tsp) freshly ground black pepper
- 125 g (4.4 oz) salted butter
- 75 g (2.6 oz) Parmesan cheese or vegetarian hard cheese
- 2 tbsp whole milk
Equipment
- Ruler
- Round 8cm (3 inch) cookie cutter if making crackers
Instructions
- Put the flour, mustard, and pepper in a bowl. Whisk together
- Add the cold, cubed butter. Rub together until you have a fine crumb. You can do this by pulsing in a food processor if you prefer. You'll know when it's combined enough as the flour should look more yellow.
- Add the finely grated cheese. Mix through with a fork.
- Add the milk and cut through with a cutlery knife until it starts to clump.
- Knead the pastry a couple of times so it comes together in a smooth ball. wrap and put in the fridge to chill for 15 minutes.
- Your pastry is now ready to use however you wish.
- If you'd like to use them to make crackers, roll out to about 2 mm thick (1/16 inch). Cut the pastry into discs, prick with a fork and bake on a lined tray in a 200C/390F (180C fan) oven for 20 minutes.
Nutrition
Pie recipes to try with your cheese shortcrust pastry
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