This is a simple pastry often used for meat pies. Makes 250g (9oz).


  • 75g (3oz) butter, cubed

  • 100ml (4fl oz) water

  • 225g (8oz) plain flour

  • Pinch of salt

  • 1 egg, beaten


  • 1.

    Place the butter and water in a medium-sized saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil.

  • 2.

    Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle and add the egg.

  • 3.

    Pour the hot liquid into the flour and stir with a wooden spoon to mix.

  • 4.

    Spread the mixture out on a large plate with the wooden spoon and allow to cool (about 15 minutes), then wrap in cling film and place in the fridge for 30 minutes until firm. Use according to the recipe you are making.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 236kj
  • Fat Total 11g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 28g
  • Sugar 0g
  • Sodium 61mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
I just made this pastry and I'm delighted with the results.
I also added caster sugar and made an apple tart-the kids preffered it to shortcrust pastry. Who would have thought.
Posted by Report
This recipe is a pleasant change from puff pastry or short crust pastry and is so simple to make can be used in most cases that recommend any of the above pastry,s Alice Carrull.