Blenditarian Turnovers |

Shortcrust Pastry




Yield 770 g dough

One of my favourite choices of pastry for meat turnovers, meat pies or small savoury tarts is shortcrust dough because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, leaner pastry is most suitable. In this post, I will guide you through how to make a shortcrust pastry, which includes a gluten-free option.



  1. Using a food processor put the flour, butter and salt in the food processor.
  2. Pulse until the butter is worked into the flour (they will look like coarse crumbs with no large lumps of butter remaining).
  3. With the motor running, gradually add the water through the feed tube of the food processor until the dough comes together. You may not need all of the water. Only add as much water as needed for the dough to bind together.
  4. Wrap the dough in plastic wrap and chill for at least 30 minutes before using.


Note: Gluten Free Flour Blends do not brown like conventional pastry. Serve immediately, or cool on a rack and then refrigerate or freeze.

For further details, including photographs and chef tips, please refer to my original post on 

Courses Pastry

Recipe by UrbnSpice at