"Stir-in" shortcrust pastry

So one day we had no butter (or any margerine that you would want to consume). It turns out you can make pastry out of oil. It seemed fine to all of us, and came out in the end about what you would expect of sausage roll pastry.


I got this from a pretty ancient cookbook, hence the imperial measurements... I am sure you guys can work out the metric equivilant (or cheat and use fancy electric scales like i did).

  • 8oz flour
  • 4fl oz cooking oil
  • ½ tsp salt
  • ⅓ pint milk

I also mixed it up a little and used 2oz of BlueBand (nasty Kenyan margerine) and 2 fl ox of Elianto (cooking oil) which worked out great too, so give that a go if you want.


Sieve the flour and salt into a bowl, pour in the fat and rub it into the flour.

Once the fat has been rubbed into the flour add your ⅓ pint of milk... and see what you get.

It should be of a firm doughy consistency that you could happily roll out without making a mess... If it's not then you will need to add either more milk (if it's completely dried out) or more flour if it's goo. I ended up adding a fair amount more flour and it still came out very nicely.

The top waiting for the pie

We used this pastry for making a sage, butternut, and turkey pie which should definitely be tasted.

A pie using this pastry