Sweet (and Savoury) Pastry

Preparation info

  • Makes about

    800 g

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This sweet pastry cooks to a light and crumbly texture and, of course, if you omit the icing sugar and vanilla you have an instant savoury pastry for all your flans and pies. In the Glazed Lemon Tart recipe, I use this basic recipe with the addition of lemon zest for extra taste. For a shorter pastry texture replace half of the buttter with lard.


  • 450 g (1 lb) plain flour
  • 150 g (5 oz) Icing sugar
  • A pinch of salt
  • 1 vanilla pod (optional)
  • 225 g (8 oz) unsalted butter
  • 1 egg
  • 1 tablespoon milk


    Sift the flour, icing sugar and salt together. Split the vanilla pod, if using, scrape out the seeds and mix into the flour. This is an optional extra but it gives a wonderful taste to the pastry for any pudding flans.

    Rub in the butter to give a breadcrumb texture. Beat the egg with the milk and work into the mix to form a dough. Wrap in cling film and leave to rest in the fridge for 20–30 minutes before using.