Originally posted September 07, 2014

Cheese-y Bacon-y Shortcrust Pastry

Cheese-y Bacon-y Shortcrust Pastry by Sarah Xiong

I like this for savory pies. Use whatever cheese or fat you have in your fridge. Just keep in mind it's traditional to use 1:2 part flour to fat.


  • 10.5 oz ap flour
  • 5 oz fat (i used shredded cheese (2), frozen bacon fat (1), cold butter (3 oz)
  • 1/2 tsp salt
  • 1/2 tsp fresh thyme leaves
  • 6 tbsp ice cold water
4 servings


Add salt and thyme to the flour. Mash the fat into the flour til crumbly. Toss in water til the dough seems like it will hold together. Press into two balls of dough and refrigerate for a day before using.

1 day



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