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short crust pastry


This pastry is perfect for classic butchers pies, encasing many savoury fillings from the traditional steak & ale to the more exotic fillings such as lamb madras. Made with both butter & lard, with the addition of egg adds a level of luxury to this Great British classic.


Follow these easy steps from Chef Jeff on how to make the perfect short crust pasty for the most delicious pies.

1.Sift the flour into a large bowl then add the salt, butter & lard.

sifting the flour

2. Lightly rub the fats into the flour until the mix resembles fine breadcrumbs.

mixing flour

3. Add the beaten egg & a little water mixing together to create a dough. Be careful - adding too much water or overworking will make the pastry tough.

4. Wrap in cling film & chill for a minimum of 30 minutes or up to 2 days.

short crust pastry