This quantity of pastry is enough for:
• 1 x 23cm quiche or tart
(lined base and sides, not a lid)
or
• 12–15 small sausage rolls
(rolled fairly thin, standard party size)
Ingredients
• 115g cold butter, cut into cubes
• 115g plain flour
• 2–3 tablespoons cold water, just enough to bind
(You can also add a small pinch of salt if you like.)
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If pastry feels like one step too far, ready-rolled shortcrust works perfectly well.
Feeding people with care also means caring for yourself.
Method
1. Rub in the butter
Put the flour into a bowl and add the butter.
Rub together lightly with your fingertips until the mixture looks like fine breadcrumbs.
2. Add water gradually
Add the water a tablespoon at a time, bringing the dough together gently.
Stop as soon as it comes together — it should feel soft but not sticky.
3. Rest the dough
Flatten into a disc, wrap, and chill for 20–30 minutes before rolling.
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🌿 Artisan Layer: Keep it light
The best shortcrust isn’t kneaded or rushed.
A light touch and proper resting time make all the difference — it should feel calm, not worked.
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Hosting & Make-Ahead Notes
• Can be made a day ahead and kept chilled
• Can be frozen (wrapped well) for up to a month
• Always roll on a lightly floured surface
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If you’re making sausage rolls for a crowd, it’s usually worth doubling the pastry — it keeps the rolling relaxed and avoids scraps.