Sweet Vegan Shortcrust Pastry Case

Name: Sweet Vegan Shortcrust Pastry Case
Total time: 55 minutes
Yield: 6-8
Ingredients: 240g plain flour; 80ml Mellow Yellow cold pressed rapeseed oil; 60-90ml cold water; ½ tsp salt; 1-2 tbsp unrefined caster sugar

6-8

55 minutes

This Sweet Vegan Shortcrust Pastry Case is a game‑changer for vegan baking, using Mellow Yellow Rapeseed Oil instead of butter to create perfectly dairy‑free pastry for pies, tarts and galettes. The oil brings a subtle nutty flavour and helps form a delicious golden crumb, giving your pastry great texture without the effort of rubbing butter into flour. Simply pour in the rapeseed oil, mix, and you’ll have a smooth, easy‑to‑handle vegan shortcrust pastry that works beautifully in both sweet and savoury recipes.

Try it once and you’ll be amazed at how well this simple oil‑based pastry performs.

Method

1

Preheat the oven to 190C fan, 200C, gas mark 6, put a flat baking tray in the oven to heat up. To make your pastry, mix together flour, sugar and salt. Pour in the rapeseed oil and stir until evenly mixed through. Make a well in the centre and pour in half of the water, use your hands to work the water in. Drizzle in more water as required, so that the pastry holds together and shape into a ball.
2

Wrap the pastry in clingfilm and rest for at least 30 minutes. However, this pastry recipe is very forgiving so can be used immediately if you’re in a hurry. The pastry will also keep in the fridge for up to three days and in the freezer for up to three months.
3

Roll out your dough on a floured surface. Place your pastry in a pastry case, pushing it gently into the edges. Trim off the excess. Prick the base with a fork to create air holes. Bake for 10-15 minutes at 190°C. Use your pastry to create delicious galettes, pies or tarts.