vegan pastry

This versatile, easy to make pastry is a ‘wet pastry recipe’ which is best made in a food processor. The pastry will need chilling for at least an hour before use.


  • 280g plain flour
  • 100g smooth polenta/cornmeal
  • 2 teaspoons baking powder
  • Good pinch salt
  • 160g quality vegan margarine
  • 90g agave/brown rice flour
  • Fine zest 1 lemon
  • 50 to 80g ice cold water


Place the plain flour, polenta, salt in a food processor and pulse to mix. Add the margarine, pulse 6 to 8 times until the mix resembles a course breadcrumb consistency. Add the syrup and fine lemon zest, pulse again.

Add ice cold water one tablespoon at a time while pulsing until the mix starts to come together. The pastry is ready when the dough holds together in your fingertips.

Place the dough on a lightly floured surface, knead just enough to bring together as a smooth round. Carefully pat down to a firm disk about 2cm thick, wrap in cling film and rest in the fridge for at least an hour, or up to 3 days before use.