Gary Rhodes

Rich Shortcrust Pepper Pastry

Preparation info
    • Difficulty

      Easy

Appears in
Fabulous Food
Fabulous Food

By Gary Rhodes

Published 1997

  • About

The only pepper that really works in this pastry is the black variety. Once it has been milled, I strain it through a sieve, taking out any over-coarse lumps. I use this recipe for savoury flans and quiches.

Ingredients

  • 250 g (9 oz) plain flour
  • 150 g (5

Method

Rub the butter into the flour with the black pepper until it resembles breadcrumbs. Add the egg and 1–2 tablespoons of very cold water to give a good pastry texture. Wrap in cling film and leave to rest in the fridge before rolling.