Pasty Dough

This dough can easily be adapted for different pasties by adding a tablespoon of sugar or seasonings (e.g., cinnamon, ground cloves, grated nutmeg) for sweet pasties, or herbs and other seasonings for savory or meat pasties. And of course, it can always be left plain.

See also: Vegan Pasty Dough, Gluten Free Pasty Dough

The Inside Scoop

When both volume and weight measures are provided, the volume measures should be considered approximations. The standard measure for a cup of bread flour is 120 grams. By volume, this measure will be less than 1 cup.

When making pasty dough, the key is: Keep it cold! Place the stick of butter in the freezer for approximately 1 hour. Wrap the shortening in plastic and freeze for at least 2 hours, until firm. Then, using either a grater or the grating tool of a food processor, grate the frozen butter before adding it to the flour mix. Do not attempt to grate the shortening; it is still too soft. If the grated butter is not used immediately, return it to the refrigerator. Part of the pasty dough’s flakiness is due to the steam that is generated as the butter and/or shortening melts.

If using a food processor, place the flour, salt and any dry flavorings (sugar, herbs, dried tomatoes) in the bowl of the food processor and pulse for 2 seconds to mix everything. Add the butter and shortening and pulse for 2 seconds three to four times until butter and shortening are the size of peas. This ensures a uniform rise as the butter and shortening melt and turn to steam during baking.

If making by hand, place the flour, salt and any dry flavorings (sugar, herbs, dried tomatoes) in a medium-size bowl. Use a pastry knife to cut in the shortening. Even though the shortening is frozen, it is too soft to grate. Butter and shortening should be cut in until they are the size of small peas. This ensures a uniform rise as the butter and shortening melt and turn to steam during baking.

You can also rub the grated butter and shortening into the flour using your fingertips. Never mix with your hand- your fingertips are cooler whereas your hand is warmer and will cause the butter and shortening to melt. 

Pasty dough can be wonderfully bread-like. This is especially desirable when fillings contain primarily meat, hearty vegetables and sauce. Think of a warm baguette of hearty bread, hollowed out and filled with a meat and vegetable filling. For a more bread-like dough, use bread flour and water.

However, pasty dough can also be more tender and flaky. This may be more desirable for lighter meats, such as chicken and fish, and vegetables. For a tender, flaky crust, I use all-purpose flour and I will typically substitute alcohol for half of my liquid. When a flaky crust is desired, one wants to avoid forming gluten. Flour contains gluten proteins. Water attaches to the flour and hydrates the gluten proteins in the flour, thus aiding in gluten formation. Alcohol does not hydrate the flour’s gluten proteins and therefore does not aid in forming gluten. Therefore, substituting alcohol for half of the pasty dough’s liquid contributes to an amazingly tender, flaky pasty crust.

If using a food processor, mix the water and alcohol (if using) in a measuring cup and pour into the food processor’s feed tube, pulsing for a second at a time. (Placing a funnel in the top of the feed tube can offset water running down the outside of the measuring cup.) Pulse just until the dough begins to come together.

If mixing by hand, make a well in the middle of the flour/butter mix; this helps ensure that there is no dry flour left on the bottom of the bowl. Add the ice water or ice water/vodka mix.  Use a spatula to mix together until dough is just wet. Then using only your fingertips, knead the dough just enough to bring it together.

Divide the dough into 4 equal sections; shape into circles and wrap each section in plastic. Refrigerate for 30 minutes to 24 hours. This ensures that any butter or shortening that started to soften becomes firm and cold again.

Print Recipe

Pastie Dough

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An all-purpose pasty dough that can be easily adapted to either sweet, savory or meat fillings.

Ingredients

• 115 g./ 1 Stick Butter-frozen
• 96 g./ 1/2 c. All-Vegetable Shortening, wrapped in plastic and frozen.
• 450 g./ 3 ¾ c. Bread Flour or All-Purpose Flour (see above for a discussion on which to use.)
• 1/8 t. Salt
• 200 ml./ 7/8 c. Ice Water OR 120 ml/ ½ c. Ice Water plus 6 T. Vodka or other alcohol
• (opt.) Dry Seasonings or sweeteners as desired

Instructions

1

Grate the frozen butter, place in the refrigerator until ready to use.

2

Combine bread flour, salt and any dry seasonings or sweeteners in a medium bowl; mix together.

3

If using a food processor, place the flour, butter and shortening in the bowl of a food processor; pulse a second at a time, until butter is the size of small peas. Add the water or water and alcohol mix through the feed tube while pulsing, until dough just starts to come together. Remove from food processor.

4

If mixing by hand, use a pastry knife or one’s fingertips to cut the butter and shortening into the flour until butter and shortening are the size of peas. Make a well in the center of the flour mix. Add the ice water or ice water/alcohol mix. Use a spatula to mix together slightly. With your fingertips, knead the dough until it just starts to come together; DO NOT OVERMIX.

5

Divide the dough into 4 equal sections; wrap in plastic wrap and refrigerate for 30 minutes to 24 hours. Dough will keep in a refrigerator for a week.