Rich Herb Pastry

Rich Herb Pastry

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Rich herb pastry is often used for vegetable pies and tarts. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Servings: 4
Calories: 473


  • 2 1/4 cup plain flour All purpose
  • 1/2 tsp salt
  • 8 tbsp cold unsalted butter
  • 1/2 tsp fresh thyme or 1/4 tsp dried thyme
  • 1/2 tsp fresh oregano or marjoram chopped or 1/4 tsp dried oregano or marjoram
  • 2 tbsp chopped chives
  • 1 tbsp fresh parsley chopped
  • 4-6 fresh basil leaves torn into small pieces
  • 1 egg yolk beaten with 2 tbsp iced water


  • Sift the flour and salt into a bowl. Add the butter Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
  • Add the herbs and mix in the egg yolk with the iced water Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
  • Roll out and use as required.


Storing Rich Herb Pastry
1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.
2. To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.
Calories: 473 kcal
Carbohydrates: 54 g
Protein: 8 g
Fat: 25g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 495 mg
Potassium: 103 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 951 IU
Vitamin C: 3 mg
Calcium: 32 mg
Iron: 4 mg
Dishes Pastries
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