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Member recipe

Quick and easy Milk Pastry

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(1 ratings)

Member recipe by


Serves 1 - 5 Pasties

I cannot claim this as my own, but it is one my mother taught to me when young.......I find it very useful. Very good for pasties, pies, turnovers, sausage rolls. This Pastry does 'puff' up slightly, though not as much as traditional puff or rough puff.

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  • 200g/8oz self raising flour
  • 1/4 teaspoon of salt
  • 150g/6oz butter
  • 4 to 5 tablespoons of milk


    1. Sift flour and salt into a bowl
    2. Add butter and 'cut' into the flour until pieces are no larger than peas. {I use two Knives in one hand to do this}
    3. Mix to a stiff paste with the milk, and draw together with your fingertips.
    4. Quickly transfer to a polythene bag or aluminium foil and chill in the fridge for an hour. Roll out and use as required.

Comments, questions and tips

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John Barr's picture
John Barr
26th Oct, 2019
Can't go wrong with this. But pastry doesn't stretch much, fill any gaps with egg glaze. Cheap, but the result is great... Very pleased, thank you
John Barr's picture
John Barr
26th Oct, 2019
Easy to use and the result was great. Pastry won't stretch much so make sure you prepare just a little more than needed. If you pull gaps fill with egg glaze. Never considered self raising flour for pie pastry before. But very impressed with the result... Better than plain flour that i have used for years and cheaper( only milk or egg needed for glaze, eggs are expensive!).... Used for a mince and onion pie, but substituted half of the fat with lard. Not sure I'll use a plain flour recipe again... Thank you.
18th Mar, 2020
How long do u cook it for?
4th May, 2013
I have been using this recipe for years, especially on top of a steak and kidney pie. A family favourite, rich and satisfying although I agree it doesn't "puff" a lot.
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