Sweet Pastry

My pastry chef says that this recipe makes a very maleable, easy-to-handle dough. It is basically a cheating approach to a more traditional French pâté sucrée.


serves: n/a
preparation time: 10 mins
cooking time: n/a


  • 175g plain flour
  • pinch salt
  • 50g icing sugar
  • 100g chilled butter, cut into pieces
  • 1 egg yolk
  • 1-1½ tsp cold water


Sift the flour, salt and icing sugar into a food processor/mixing bowl. Add the chilled butter and blitz/work together to the fine breadcrumb stage. Stir in the egg yolk and sufficient water for the mixture to start coming together into a ball.

Turn it out onto a floured surface and kneed it briefly until smooth. Rest the dough for about 30 mins in the fridge before using it as needed.

Get a pdf version of this recipe

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