Flaky shortcrust pastry - whole rye variation from All Day Baking: Savoury, Not Sweet: Pies, Quiches, Galettes, Tarts, Preserves and More (page 36) by Michael James (AU) and Pippa James

  • unsalted butter
  • wholegrain rye flour

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on May 13, 2022

    Made a half recipe to try out his rolling pin method, which was new to me. I found it quite difficult and messy, but it came together eventually; if I did this again, I would cut the butter into smaller pieces to start with. Baked in a galette (filling from a different book) using his galette instructions. Resulted in a very flaky pastry, will def repeat.

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