Alison Niven

Savoury Pastry

Preparation info
  • Makes

    1 X 22

    cm
    • Difficulty

      Easy

Appears in
Gloagburn: Recipes from a Scottish Farm
Gloagburn

By Alison Niven

Published 2025

  • About

This is how I’ve always made pastry – rather than rolling it out I just press the dough straight into the flan dish and then rest it in the fridge before baking. It’s a very fuss-free and reliable method.

Ingredients

  • 115 g cold butter straight from the fridge, diced
  • 170 g plain flour
  • ½

Method

  1. Put the butter, flour, salt and black pepper into a food processor and whizz until the mixture is like breadcrumbs.
  2. Lightly but firmly pat the crumbs into the base and sides of your flan dish or tart tin, then prick over the base with a fork. Cover with cling film and chill for 30 minutes.
  3. Preheat your oven to