sweet shortcrust pastry

Rick Kirby

Rick Kirby

31st March 2011
Rick Kirby

sweet shortcrust pastry

a really nice sweet pastry that rolls out thin as you like dead easy and wont crack.


  • 450g plain flour
  • 2 pinches of salt
  • 100g butter diced
  • 2 eggs
  • 5-6 tbls milk
  • 150g icing sugar


Sift the flour with the salt and icing sugar then rub in the butter until a breadcrumb consistency. Add the eggs mix it well then slowly add the milk until the right texture. Cling film and chill for at least 30 mins. Roll out to around 2mm thick and place in to pastry cases. Line the pastry with cling film an fill with split peas and fold the rest of the cling film over the top and chill in the freezer for 5 mins. Take out the freezer and place in the oven and bake for about 10 mins at 180oc. Then take out the split peas and p***k the bottom of the pastry with a fork 2-3 times then bake for another 5mins and leave to cool in the cases.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.