Four Gordon Ramsay Pastry Recipes

Although Gordon Ramsay did not specialize in baking or pastry while he was an apprentice, he was taught that a great chef must be able to do everything in the kitchen. Because of this training, Chef Ramsay became both an accomplished pastry chef and baker.

Today, he has shared his secrets and given us some of his most simple pastry recipes. These are simple, quick, and easy to make. They do not require great skill to master, and you will likely find yourself using them more and more often.

Yield: 500 grams

Ingredients

• 125g unsalted butter, softened to room temperature
• 90g caster sugar
• 1 large egg
• 250g plain water

Instructions

1. Place the butter and sugar in a food processor and whiz until just combined.
2. Add the egg and whiz for 30 seconds.
3. Tip in the flour and process for a few seconds until the dough just comes together. (Be careful not to over-process or the dough will become too tough)
4. Add a tablespoon of cold water if the dough seems too dry.
5. Knead on a lightly floured surface and shape into a flat disc.
6. Wrap in cling film and chill for 30 minutes before using.

Yield: 450 grams

Ingredients

• 225g plain flour
• 1 tsp fine sea salt
• 150g cold unsalted butter, diced
• 4-6tbsp ice-cold water
• 1 medium free-range egg, beaten

Instructions

1. Place the flour and salt in a food processor.
2. Add the butter and whiz for about 10 seconds until the mixture resembles coarse breadcrumbs.
3. Tip into a mixing bowl and add 4 tablespoons of water and stir the mixture with a butter knife until the dough just comes together. If it seems too dry, add another 1–2 tablespoons of water. (Try not to make the dough too wet, as it results in a crumbly pastry.)
4. Lightly knead the dough into a smooth ball, wrap in cling film and chill for at least 30 minutes before using.

In this video, Gordon demonstrates how simple it is to make a shortcrust pastry. Easy and fast to make, this simple recipe from Chef Ramsay will allow you to bake like a professional chef yourself.

Yield: 500 grams

Ingredients

• 200g plain flour, sifted
• 100g finely ground walnuts
• 100g caster sugar
• 100g cold unsalted butter, diced
• 1 medium egg, lightly beaten
• 1-2tbsp whole milk, to bind

Instructions

1. Put the flour, walnuts, and sugar into a food processor and pulse for a few seconds to mix.
2. Add the cold butter and whiz into fine crumbs.
3. Tip in the egg and pulse until the mixture comes together, adding a little milk as necessary, to form a dough.
4. Tip the dough onto a lightly floured surface and knead gently.
5. Wrap in cling film and chill for at least 30 minutes before using.

Yield: 500 grams

Ingredients

• 200g plain flour, sifted
• 100g finely ground walnuts
• 20g finely grated Parmesan
• 1 pinch sea salt
• 100g cold unsalted butter, diced
• 1 medium egg, lightly beaten
• 1-2tbsp whole milk, to bind

Instructions

1. Put the flour, walnuts, and Parmesan into a food processor and pulse for a few seconds to mix.
2. Add the cold butter and whiz into fine crumbs.
3. Tip in the egg and pulse until the mixture comes together, adding a little milk as necessary, to form a dough.
4. Tip the dough onto a lightly floured surface and knead gently.
5. Wrap in cling film and chill for at least 30 minutes before using.