Shortcrust pastry baskets with their spinach and cream filling

facebook-profile-pictureBy Maria Elisa Rossi  , , ,   , , ,   , , ,

January 25, 2017

Would you like to know how to make your own vegan shortcrust pastry ? It's very simple. All instructions are in the below recipe and you will obtain an ideally-textured pastry to make those stuffed baskets and other pies. This pastry is very quick to make and has no butter - really amazing !

  • Prep: 45 mins
  • Cook: 30 mins
  • Yields: 18-20 cestini


For the cream and spinach sauce:

1Wash the spinach leaves, chop them roughly and cook them lightly in a little bit of olive oil. When the leaves look slightly cooked and damp, add the soy milk, rice flour and salt. Whisk it all vigorously until it thickens but not too much.

For the shortcrust parcels:

1In a large bowl, mix the wheat flour and pre-cooked polenta. Add the boiling water and corn flour together. Mix well with a fork initially, and once cooled down, with your hands. The pastry should be smooth and homogeneous. The starch in the polenta will give the pastry the hold it needs to contain creamy ingredients.

2Roll your pastry and keep a 3 mm thickness.

3Cut circles, approximately 10-12 cm wide.

4Place each circle in its own mould, or in a muffin tray, using corn oil to grease the dish.

5Pour the spinach cream in each basket.

6Bake in a pre-heated oven for 30 to 35 minutes, at 180 degrees.


280gr of organic wheat flour

70gr of pre-cooked organic polenta

70gr of corn oil

150g of boiled water, lightly salted

200 g fresh spinach leaves

500g of organic soy milk

50 g of rice flour


Extra virgin olive oil


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