Craving that shatter of flaky pastry without dairy or eggs? You can have it, and you can make it at home. Vegan pastry is kind to animals, gentle on the planet, and rich in flavour when done right. A good fat, cold water, and a light touch turn simple ingredients into pastry with crisp edges and tender layers.
Keep pastry away from young children and pets (can expand in the stomach) and may contain unsafe ingredients (salt, garlic etc). Read more on food safety for people and pets.
This homemade vegan pastry (Doves Farm) makes enough for one large pie (top and base) or 24 small tarts. Wrap and freeze leftovers in eco-friendly zip bags
To make your own pastry, just mix cubed cold vegan butter with no palm oil (like Flora) with organic plain white flour, a pinch of salt and a little water. You’ll need a little oil for the baking dish, and a little flour for dusting.
After leaving the dough to stand for 15 minutes, roll out on a floured surface, before baking. You can freeze raw pastry in an airtight container for up to 3 months (thaw in the fridge).
For gluten-free diets, use a lighter coconut flour pastry recipe (Doves Farm) made with ground almonds (more flaky to handle, so press the finished dough into a quiche dish).
Find coconut flour in good health shops, and use organic European almonds (not the US) for better ethics (some almonds use farming practices that harm bees).
Most gluten-free baking recipes use xanthan gum, but one investment should last a long time.
Homemade Puff Pastry Recipe
Puff pastry is good for making vegan sausage rolls (made with kidney beans and cashew nuts).
Key Ingredients for Flaky Vegan Pastry
A short list of quality ingredients makes a big difference. Keep everything cold, measure with care, and work fast.
Basic recipe, serves 8:
- 250 g plain flour (plus extra for dusting)
- 180 g cold Flora vegan butter or solid coconut oil
- 1 tsp white vinegar or apple cider vinegar
- 1/2 tsp fine salt
- 120 ml ice-cold water (add slowly, you might need a little less)
- Optional: 1 tbsp caster sugar for sweet pastry
Why these work in a vegan context:
- Plant-based fat gives richness and layers. It replaces dairy butter in taste and function.
- Flour provides structure. Plain flour keeps pastry tender, strong enough to hold shape.
- Cold water binds the dough without melting the fat.
- Vinegar reduces gluten toughness, so the pastry stays light.
- Salt boosts flavour, even in sweet bakes.
Quality choices and substitutions:
- Use vegan butter with at least 80 percent fat for clean layers.
- Coconut oil should be solid and cold, not melted.
- For gluten-free bakes, use a 1:1 gluten-free baking flour with xanthan gum. Add 1 to 2 tsp extra cold water if the dough feels dry.
- For soy-free needs, pick soy-free vegan butter or use refined coconut oil for a neutral taste.
Plant-Based Fats That Mimic Butter
Fat choice sets the tone for texture and flavour.
- Flora vegan butter or hard margarine: Best for flavour and layers. The fat content and plasticity mimic dairy butter. Check the label for fat percentage and salt level.
- Coconut oil (refined): Clean taste and sharp layers due to a higher melting point. Good for lamination, but can feel slightly brittle if too cold.
- Blends: Half vegan butter, half coconut oil can balance flavour and structure.
Melting points matter. You want fat that stays solid while you work, then melts in the oven to puff up the layers. Keep the fat chilled in small cubes. If your kitchen is warm, chill the mixing bowl and flour for 10 minutes. If the dough softens, cover and refrigerate for 15 to 20 minutes before rolling again. Chilled dough prevents greasiness and soggy bottoms.
Flours and Binders for Structure
Plain flour is your base. It gives a tender crumb and holds layers well.
- Sift the flour for a finer texture and even hydration.
- Aquafaba (chickpea brine) adds a touch of lift and browning. Brush a little on top before baking for shine.
- Flax egg (1 tbsp ground flax mixed with 2.5 tbsp water) helps bind fillings in pies, not always needed in the dough itself.
For crispness, avoid adding too much water. Stop as soon as the dough holds together when squeezed.
Simple Steps to Bake Vegan Pastry
The process looks simple, yet patience counts. Cold ingredients, gentle handling, and proper resting turn a good dough into great pastry.
Mixing and Kneading the Dough
- Combine dry ingredients: Put flour, salt, and sugar (if using) in a large bowl. Sift if lumpy.
- Rub in fat: Add cold vegan butter in small cubes. Use fingertips to rub until you have pea-sized bits. You want visible pieces of fat for flaky layers.
- Add vinegar and water: Drizzle in vinegar, then add ice-cold water a tablespoon at a time. Toss with a fork until the dough clumps.
- Bring together: Press into a rough disc. Do not knead like bread. Overworking builds gluten and toughens pastry.
- First chill: Wrap and refrigerate for 30 minutes.
Fold to build layers, similar to rough puff: 6. Roll and fold: On a floured surface, roll into a long rectangle about 1 cm thick. Fold the top third down and the bottom third up, like a letter. Rotate 90 degrees. 7. Repeat: Roll and fold 3 more times, chilling for 10 minutes between sets if the dough softens. Keep edges neat for even layers. 8. Final chill: Wrap and refrigerate for at least 30 minutes, or up to 24 hours.
Shaping, Filling, and Baking
Work quickly while the dough is cold. Light pressure keeps the layers intact.
- Shapes: Use the dough for turnovers, tarts, pies, palmiers, or small savoury parcels.
- Fillings:
- Sweet: Apple compote, berry jam, spiced pear, chocolate hazelnut spread.
- Savoury: Roasted veg, caramelised onion, mushroom and thyme, curried potato.
- Glaze: Brush tops with aquafaba for a gentle shine. Sprinkle with sugar or seeds if you like.
Baking guidelines:
- Preheat the oven to 200°C, fan 180°C, Gas 6.
- Bake on the middle shelf until golden and crisp.
- Cool on a wire rack so steam escapes and bases stay firm.
Sample recipe, apple turnovers (serves 8):
- Roll the chilled dough to a 3 mm thickness. Cut 8 squares, about 10 cm each.
- Spoon 1 to 2 tbsp apple compote onto one half. Leave a small border.
- Fold to make triangles. Press edges with a fork to seal.
- Brush with aquafaba. Slash a small vent on top.
- Bake at 200°C for 20 to 25 minutes, until deep golden.
- Cool for 10 minutes before serving. The filling will be very hot.
Timing varies with size and filling moisture. Start checking at 18 minutes for small pastries.
Elevate Your Homemade Vegan Pastries
Little changes yield big gains. Protect your layers, control moisture, and finish with finesse.
- Keep it cold: Chill tools, dough, and even the rolling pin in warm weather.
- Flour lightly: Excess flour dries the surface. Dust off any extra before folding.
- Mind moisture: Thick fillings prevent soggy pastry. Reduce fruit on the hob if juicy.
- Vent well: Small slashes release steam and keep the layers crisp.
- Storage: Store baked pastries in an airtight container at room temperature for 1 day. Re-crisp in a 180°C oven for 5 to 8 minutes. Freeze unbaked shaped pastries for up to 2 months, then bake from frozen, adding 3 to 5 minutes.
- Scaling: Double the recipe by making two separate batches. Then stack and fold together once chilled to avoid overworking.
- Pairings: Serve sweet pastries with Earl Grey or peppermint tea. Savoury pastries sit well with tomato soup or a crisp salad.
Avoiding Common Pitfalls in Vegan Baking
- Warm ingredients lead to dense, greasy layers. Keep everything cold at each stage.
- Too much water toughens pastry. Add water slowly and stop when the dough just holds.
- Overworking breaks layers. Press and fold, do not knead.
- Underbaking causes soggy bases. Aim for deep golden edges before removing.
- Hot trays melt fat before lift begins. Start with a cool baking sheet for sharp layers.
- Wrong tools can tear dough. Use a sharp knife or pastry wheel, and a silicone pastry brush for glazes.
