This recipe for Sweet Vegan Shortcrust Pastry Case uses Mellow Yellow Rapeseed Oil rather than butter so you can create dairy-free and vegan pastry for pies, tarts or galettes. This is such a simple recipe and saves you the effort of rubbing butter into flour, you can simply pour in rapeseed oil and mix to create delicious shortcrust pastry. Give this a go and you’ll be amazed at how well it works!
This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.
240g plain flour
80ml Mellow Yellow Rapeseed Oil
60-90ml cold water
½ tsp salt
1-2 tbsp unrefined caster sugar
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.
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.
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.