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Dairy Free Pastry


A simple dairy free pastry recipe that we have tried and tested many a time! There is no need to store it in the fridge before rolling and the rapeseed oil makes it easy to combine. The result is a very light pastry, ideal for quiches, pies and tarts.


2½ tbsp Yorkshire Rapeseed Oil

175g Plain Flour

Pinch of Salt

1 Egg

3½ tbsp cold water



To make the pastry beat together the rapeseed oil, water, and egg. Combine the flour and salt into the mixture until it forms a soft dough. Roll out on a floured surface to make your desired shape. Bake for around 20 mins at 190C-200C.

Suitable for vegetarians.