Shortcrust pastry: Spicy cheese and pepperoni slice

Shortcrust pastry: Spicy cheese and pepperoni slice

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Can be made with these products:

  1. add the cubed butter, flour, salt and garlic powder into a bowl.
  2. rub the butter into the flour with your fingertips (or use a Kenwood Chef with K Beater attachment or Kenwood Food Processor with blade) until the flour resembles breadcrumbs and there are no large lumps of butter.
  3. pour in 90ml of cold water, as you continue to mix, until the mixture comes together into one ball.
  4. remove from the bowl and squeeze together in your hands until just smooth, taking care not to overwork or knead the dough.
  5. wrap in clingfilm and rest in the fridge for at least 30 minutes as you make the filling.
  6. chop the pepperoni, spring onions and de-seeded pepper as fine as possible before stirring into the two grated cheeses.
  7. season well with salt and pepper.
  8. preheat an oven to 200°C.
  9. roll out half of the rested pastry onto a floured surface to the thickness of ½ cm.
  10. cut out 4 rectangles that are 10cm x 15cm.
  11. press ¼ of the filling onto the centre of each, leaving a border at the edges.
  12. roll the other half of the pastry, along with the off-cuts from the first, to the same thickness.
  13. cut a top out for each slice, approximately 11cm x 16cm.
  14. brush the edges of the pastry base with beaten egg.
  15. drape the lids on top and press down to seal.
  16. slice slits into the slice to allow steam to release.
  17. place the slices onto a lined baking tray and brush all over with egg wash.
  18. bake the oven for 30 minutes until golden.
  19. allow to cool slightly before serving warm or taking as a packed lunch item cold.

makes 4


Shortcrust pastry

  • cold cubed butter (170g)
  • plain flour (375g)
  • 1 tsp salt
  • 1 tsp garlic powder 


  • cheddar cheese, grated (200g)
  • mozzarella cheese, grated (100g)
  • sliced pepperoni (50g)
  • 1 small red pepper
  • 4 spring onions

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