Easy Olive Oil Pastry

Trust me, I love the savoury Everyday Cookbook pastry recipes as much as anyone, BUT to be honest, I actually like this Easy Olive Oil Pastry even more.

Easy Olive Oil Pastry Feature

It’s so quick and simple to make and tastes incredible. It makes the most beautiful, crispy and delicious pastry… that will leave you drooling! To make the pastry, all you’ll need is plain flour, butter, olive oil, salt and cold water. That’s it! This recipe will make enough pastry to cover the bottom and top of a 33cm savoury pie. If you only need a base, then simply halve the recipe.

Easy Olive Oil Pastry 1

I love to use this pastry when I’m making egg and bacon quiches, spinach and feta pies and roast vegetable tarts. It’s incredibly versatile and always tastes amazing. If you find you have too much pastry, you can always double wrap it in cling wrap and pop it into the freezer. Sometimes when I’m making pastry, I’ll double the recipe and freeze half so that it’s ready to go on those nights when I’m running late cooking dinner!

Easy Olive Oil Pastry 2

Easy Olive Oil Pastry

A superbly simple olive oil pastry recipe that is so versatile.
4.67 from 3 votes
Print Pin Rate
Course: Basics
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1


  • 400 g plain flour
  • 60 g butter
  • 60 ml olive oil
  • 110 g cold water
  • pinch of salt


  • Place all ingredients into the TM bowl.
  • Combine on Speed 3 for 10 seconds.
  • Knead for 1 minute on interval speed.
  • Turn the dough out onto a lightly floured work surface and knead until smooth.
  • Divide the dough into two equal portions (one for the base and one for the top).
  • Wrap the portions in cling wrap and place into the fridge for 30 minutes.
  • Preheat oven to 200 degrees celsius.
  • Roll each dough portion out to 33cm.
  • Place one round onto an oiled tart or pie tray and press down.
  • Fill with your chosen ingredients.
  • Place the second round over the top.
  • Pinch the edges of the top pastry round to the bottom layer to seal.
  • Brush with an egg wash and score lightly to allow any steam to escape.
  • Bake for 20-30 minuted or until golden and cooked through.



Comments 10

  1. The notes at the top say you freeze for when your running late with dinner…. What do you do to defrost? Feel like this would take longer to defrost than to make and rest?? Would love to know if there’s a quicker way 🙂

    1. Post

      Hi Lori,
      I usually just take it out of the freezer and pop it on the bench. It certainly does take a little while to defrost but it’s perfect for those days when I don’t have time to actually make the pastry (but do have time to leave it on the bench while I do other things!). Hope that helps 🙂

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  2. Help please
    I have made this recipe twice now and each time, without mistakes the consistency is crumb! Looks nothing like your picture
    What am I doing wrong

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    1. Post

      Hi Tanya, you can leave it in the fridge overnight, however, you’ll need to make sure that you remove it from the fridge at least 30 minutes before using. 🙂

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