This sweet pastry dough has always been one of my favourites when it comes to presentation and visual presence. The dough has a rich colour and taste thanks to the extra egg yolk. Takes a bit more finesse and time but it is well worth the effort and results.

First used this recipe at Hardy’s Restaurant, Dorset Street, London with great friend and pastry queen Kristy Whitton.


  • 500gr plain flour
  • 250gr butter
  • 200gr caster sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 pinch salt
  • 1 tbsp water


Mix flour, sugar, and salt in a large bowl.
Using your fingertips or in a food processor blend together flour and butter until mixture resembles fine-medium breadcrumbs.
Using a fork, beat together whole eggs, egg yolks and water, stir into flour mix until combined well.
Gently knead mixture together in the bowl until dough forms. Turn dough out onto a floured surface and gently knead 4 or 5 times.
Form dough into a flat ball, wrap in plastic wrap and chill for at least 1 hour.


This is a great rich pastry with the egg yolks giving a beautiful colour to the finished pastry.

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.