If you’re looking for a reliable, buttery, and crisp base for your savory bakes, this savory shortcrust pastry is exactly what you need. Unlike sweet shortcrust (pâte sucrée), the savory version skips the sugar entirely and focuses on a tender, flaky texture that complements everything from classic quiches and vegetable tarts to hearty meat pies and sausage rolls.
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This recipe is simple, uses just a handful of ingredients, and comes together quickly — whether you prefer the food processor method for speed or the traditional hand-rubbed technique for more control.
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Ingredients:
- 1 cup/240g plain (all purpose) flour
- Pinch cayenne pepper
- Salt
- Black pepper, freshly ground
- 2 oz/4 tablespoons/57g unsalted butter
- 1/2 ounce/15g Parmesan, grated
- 1 egg yolk
For the filling:
- Dijon mustard
- Gentleman’s Relish
- 1-2 tablespoons/14-30g freshly grated Parmesan
- Fresh chives, finely chopped
Directions
- For the pastry, sift the flour, cayenne pepper and salt and pepper into a bowl. Rub in the butter, then add the grated cheese. Mix to a soft dough with the yolk, adding a few drops of water if necessary. Chill for 30 minutes.
- Roll out the dough thinly into a square roughly 10 by 10 inches. Spread lightly with mustard, then cover the mustard with a thin film of Gentleman’s Relish. Sprinkle over the Parmesan cheese and chives. Roll up as a Swiss roll, wrap in saran wrap and chill 45 minutes.
- Preheat the oven to 375 degrees F.
- Cut the roll across in thin slices and place on a greased and lined baking sheet. Bake for 7 to 10 minutes.
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