Short-Crust Pastry (Savoury)

Makes 1 flat tray or medium springform pan


  • 200 g wheat flour

  • 25 g buckwheat flour

  • 75 g vegan margarine or oil

  • 1 tbsp ground flax seeds or chickpea flour

  • 1/2 tsp salt

  • 84-5 tbsp plant mylk/ water, lukewarm

  • 1 tsp baking powder


STEP 1: Mix the flours, salt and baking powder and knead in the margarine/ oil, adding the warm mylk slowly and only as much of it as needed.

STEP 2: Once you have kneaded a smooth dough, shape it into a smooth balls, cover and set aside in the fridge. Meanwhile line a baking tray or springform pan with baking paper.

STEP 3: After 20-30 minutes (longer works fine, too), pre-heat the oven to 175°C, take out the pastry ball and roll it out with a rolling pin on a smooth floured surface. Put in the baking pan, and poke the bottom a few times with a fork. Blind-bake for 15 minutes.

Use for instance for this delicious sweet potato quiche!

quiche tray