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Playing Jamie Oliver's Savory Short Crust


  • 3 1/2 cups organic all-purpose flour
  • 7 ounces lard, cut into cubes
  • 2 ounces freshly grated cheddar cheese
  • Sea salt
  • A sprig of fresh rosemary, leaves picked
  • A few sprigs of fresh thyme, leaves picked
  • 2 large free-range or organic eggs, beaten
  • A splash of milk
  • Flour, for dusting


Serves: Just under 2 pounds


Put the flour, lard, cheese and a generous pinch of sea salt into a food processor and pulse for 20-30 seconds, until the mixture is crumbly and fine. Add the rosemary and thyme leaves or your chosen flavoring.

Pour in the eggs and add the milk. Pulse for a few more seconds until the mixture comes together. Scoop your dough out of the food processor onto a clean, floured work surface and pat it a few times to make it more compact don't be tempted to knead it. When you have a flat round, wrap the dough in a plastic wrap and place it in the fridge to rest for at least half an hour.