Cheese Pastry

Although any pastry may be turned into a form of cheese pastry, the mixture used for coktail savouries and more substantial savoury dishes is usually made by the shortcrust rubbing-in method.

The addition of an extra ounce of flour to the basic recipe below will give a less rich pastry, which is easier to handle and may be used for making flan cases.


4 oz flour

1/2 teaspoon salt

pinch of pepper

2 oz butter

2 oz grated cheese

1 egg yolk

a little water to mix


Sieve the flour, salt and pepper, and rub in the fat.

Then, add the finely grated cheese and rub this in also.

Mix with the egg yolk and just enough cold water to give a stiff dough. Knead lightly until the dough is smooth.