Cheese Shortcrust Pastry Recipe
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.
Servings: 1 pie crust
Equipment
- Ruler
- Round 8cm (3 inch) cookie cutter if making crackers
Ingredients
- 200 g plain white flour (all purpose flour)
- ¼ tsp English mustard powder
- ¼ tsp freshly ground black pepper
- 125 g salted butter
- 75 g Parmesan cheese or vegetarian hard cheese
- 2 tbsp whole milk
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
Calories: 1938kcal | Carbohydrates: 157g | Protein: 50g | Fat: 124g | Saturated Fat: 77g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 323mg | Sodium: 2035mg | Potassium: 367mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3762IU | Calcium: 988mg | Iron: 10mg
Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!