Nutritional Info

Nutrition Facts

Serving Size 1 (46g)

Calories 231
Calories from Fat 129 (56%)
Amount Per Serving %DIV
Total Fat 14.3g 22%
Saturated Fat 9.3g 47%
Monounsaturated Fat 4g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 38.2mg 13%
Sodium 103.8mg 5%
Potassium 89.2mg 2%
Total Carbohydrate 21.7g 7%
Dietary Fiber 2.7g 11%
Sugars 0.2g
Protein 2.8g 6%

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Recipe Description
Nothing disappears so fast as these little cakes! They crackle inyour mouth and taste utterly irresistible. Just before serving, fill each pastry shell with a teaspoonful of raspberry jam and put a blob of cream on top, if you like.
Prep time
1 hr 15 min
Cook time
15 min
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
2 Cup(c)  plain white flour
10 Tablespoon(T)  butter
2/3 Cup(c)  very cold water
1 Pinch(pn)  salt


To make the pastry, sieve the flour and salt into a cold bowl. Cut the butter into knobs about the size of a sugar lump and add to the flour. Do not rub in, but add just enough cold water to bind the pastry together. Mix first with a fork then bring together with your hand. Wrap the pastry in plastic wrap and leave it to relax in the fridge for 10 minutes. Flour a board and roll the pastry into a strip. This should be done carefully. Do not over stretch or break the pastry surface. Fold the strip into three and turn, so the folded edge is to your left, like a closed book. Roll out again into a strip 1/2 inch thick. Fold in three again, cover and leave in the fridge for a further 15 minutes. Roll and fold the pastry twice as before, then chill again for 15 minutes. Roll and fold again, by which time the pastry should be ready for use, with no signs of streakiness. If it does still appear streaky, give it another roll immediately and rest for a further 15 minutes. Roll the pastry out thinly and stamp out 4 inch rounds, (this is most successfully done using the top of a glass). Fit the pastry circles into round bottomed bun trays. Fill with little squares of parchment paper and dried peas or baking beans. Chill again before baking. Bake in a preheated moderate oven at 350° F for about 15 minutes, or until crispy and lightly browned. Remove the paper and beans and cool the pastry shells on a wire rack. They can then be piled into each other and kept in an airtight tin.

Additional notes

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Granny's Pastry Shells
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