Go Back
–+ servings

Find more vegan recipes at www.thevegspace.co.uk

Vegan Pastry

Kate Ford | The Veg Space
Eight flavour variations on a simple shortcrust vegan pastry, to suit any dish! So easy to make with great results every time.
4.93 from 13 votes
Print Recipe Pin Recipe
Bookmark
Prep Time 10 minutes
Chilling time 30 minutes
Total Time 40 minutes
Course Baking
Cuisine British
Servings 1 large tart case or pie dish
Calories 509 kcal

Ingredients
 
 

For savoury shortcrust pastry:

  • 225 g plain flour (or 175g plain flour + 50g wholemeal or rye flour)
  • ½ teaspoon salt
  • 125 g dairy-free block margarine (or 75g block margarine + 50g vegetable 'lard' - I use Trex)
  • 3-4 tablespoon unsweetened dairy-free milk

Optional savoury flavourings - use one or more:

  • 25 g dairy-free cheese, grated
  • 1 tablespoon mustard dijon or wholegrain
  • 2 tablespoon fresh herbs, finely chopped I like parsley and/or thyme leaves

For sweet shortcrust pastry:

  • 210 g plain flour
  • 40 g icing sugar
  • pinch salt
  • 125 g dairy-free block margarine (or 75g block margarine + 50g vegetable 'lard' - I use Trex)
  • 3-4 tablespoon unsweetened dairy-free milk

Optional sweet flavourings- use one or more:

  • 40 g ground almonds
  • 20 g cocoa powder (use 20g less flour if using this)
  • ½ teaspoon vanilla extract

Instructions
 

To make savoury shortcrust pastry:

  • In a large mixing bowl mix together the flour and salt.
  • Cut the block margarine into cubes and add to the bowl.
  • Rub the fat into the flour using your fingertips, until the mixture resembles breadcrumbs.
  • If you are adding any of the optional flavourings, add them to the mixture at this point.
  • Add the dairy-free milk little by little until the mixture comes together into a dough. Aim for a soft dough that would be too soft and sticky to roll out at this point - it will firm up in the fridge to a roll-able consistency.
  • Place in a lidded tupperware container and chill in the fridge for at least 30 minutes or until needed.

To make sweet shortcrust pastry:

  • In a large mixing bowl mix together the flour, icing sugar and salt. If you are making chocolate pastry, add the cocoa at this point.
  • Cut the block margarine into cubes and add to the bowl.
  • Rub the fat into the flour using your fingertips, until the mixture resembles breadcrumbs.
  • If you are adding ground almonds or vanilla extract, add them to the mixture at this point.
  • Add the dairy-free milk little by little until the mixture comes together into a dough. Aim for a soft dough that would be too soft and sticky to roll out at this point - it will firm up in the fridge to a roll-able consistency.
  • Place in a lidded tupperware container and chill in the fridge for at least 30 minutes or until needed.

Video

Notes

Make your dough a little softer and stickier than you expect, it will firm up and become easy to roll once chilled in the fridge. This improves the texture of the cooked pastry, and also makes it much easier to handle and shape than a drier dough.
Keep your vegan butter and milk as cold as possible. This makes a shorter better-textured pastry, and makes rubbing in easier and less messy.
Shake the bowl to bring any bigger lumps to the surface. Keep going until the mixture looks like breadcrumbs.
If you have time, chill the pastry again before cooking (once rolled into your tart case or pie dish). It will help it to cook without shrinking back from the sides. If you're short of time pop it in the freezer for 5-10 minutes.

Nutrition

Serving: 100gCalories: 509kcalCarbohydrates: 54gProtein: 7gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gSodium: 511mgPotassium: 97mgFiber: 2gSugar: 6gVitamin A: 1304IUVitamin C: 1mgCalcium: 36mgIron: 3mg
Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace

If you enjoy my recipes please BuyMeACoffee.com/thevegspace