Herbed Shortcrust Pastry Dough, Vegan!

This tasty Herbed Shortcrust Pastry Dough is easy to make and is great for any dish where you need a pastry crust. Takes a few minutes plus chilling time.

The flavours of the herbs worked so well to make my Vegan Tofu & Broccoli Quiche.

How To Make Herbed Shortcrust Pastry Dough

Equipment you will need

Kitchen scales

Measuring spoons

Mixing bowl

Sieve

Step 1 – Sift the flour into a mixing bowl.

Step 2 – Add the salt, and dried herbs and mix together.

Step 3 – Next add the butter and rub it into the flour between your thumbs and fingertips until it reaches ‘breadcrumbs’ consistency.

Step 4 – Add the water and bring the mixture together using your hands. Then gently knead the dough for a minute or so. You will end up with a soft dough that should not stick to your hands when handled. If it does, just add a little extra flour until you get the desired consistency – soft, pliable, and non-sticky.

Step 5 – Place in an airtight container and place in the fridge for at least 30 minutes or until needed.

The dough will keep fresh for 1-2 days in the fridge. You can also freeze this dough for 1 month. To defrost, place in the fridge overnight.

I am really trying to cut down on my usage of clingfilm so I use an airtight container to store and freeze my pastry dough.

Step 6 – Use as directed in your chosen recipe.

Once chilled, your pastry dough is ready to use. The chilling will help to prevent the pastry from shrinking during cooking so it is quite important. However, I don’t always do this as sometimes I like the ‘rustic’ look when the pastry shrinks in the dish. But it depends on what time I have and what I am making!

I would love to know when you’ve made this pastry and what you used it for – quiche, pie etc. so please leave me a comment in the comments box below, I would really appreciate it. ????????

Happy pastry dough making and ENJOY! ????