Basic sweet shortcrust pastry
Makes: 12 mince pies
Prep time: 10 minsTotal time: 
Recipe photograph by Ant Duncan
Basic sweet shortcrust pastry
A versatile sweet shortcrust pastry that's perfect for all kinds of tarts. Makes about 12 deep-filled mince pies or one big one
Makes: 12 mince pies
Prep time: 10 minsTotal time: 
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Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 200g plain flour
- 125g salted butter, cubed
- 65g caster sugar
- 1 large egg yolk
Step by step
Get ahead
The pastry keeps in the fridge for up to 3 days, or can be frozen.
- Put the flour in a food processor and add the cubed butter. Pulse until you have fine crumbs. Add the sugar and pulse again to combine. Add the egg yolk and 1 tablespoon of ice-cold water and blitz until the dough comes together in a ball. Add another tablespoon of water if it isn’t coming together easily. Flatten into a disc, wrap and chill for 30 minutes in the fridge before rolling out.
- Use as per your chosen mince pie recipe or in another pastry tart. You can find all our mince pie recipes here.
