shortcrust pastry recipe

When ready to use roll out on a lightly floured surface until 3mm 18 in thick. ½ Teaspoon Salt if making savory pastry 1 large egg beaten 2 tbsp cold water Instructions Heat oven to 180 C 375 F Gas 5 if the recipe requires BAKING BLIND the pastry Mix sieved flour and sugar or salt if using in a large bowl.

How To Make Shortcrust Pastry Recipe Shortcrust Pastry Recipes Pastry Recipes Shortcrust Pastry

Remove and wrap in cling wrap and refrigerate for 30 minutes before using.

. Home-made shortcrust pastry is perfect for all your savoury pies tarts or quiches and it is made using only a handful of ingredients. While the motor is. Cram shortcrust pastry parcels with oozing cheese and sweet onion chutney - versatile bites with a professional finish Goats cheese onion pastries A star rating of 46 out of 5. Empty the dough onto a lightly floured surface and roll it into a ball.

Rub in fat using the tips of your fingers until the mixture looks like fine breadcrumbs. Blind bake the pie crust for 10-12 minutes. Make sure the butter and lard are really cold so the pastry keeps its short texture. Shortcrust pastry doesnt include leavening agents or sugar and once baked is flaky and crisp rather than puffed and layered.

The degree of shortness or. Dont add too much or the pastry will become tough. Add cubes of butter. Top tips for making shortcrust pastry.

Press the pastry into the edges of the quiche pan patching up edges if required if pastry doesnt quite reach top of rim. Unroll it over the quiche pan or pie dish - 23cm 9. Gently brush the entire pie crust with beaten egg wash. Sprinkle top with flour then roll out into a 27cm11 round.

Gently roll the pastry so it wraps around the rolling pin. Sift plain flour baking powder and salt into a bowl or in the bowl of the food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal. METHOD Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs.

Put flour and salt in the bowl of a stand mixer or food processor. Gradually add water until dough becomes a ball. Return the shortcrust pie crust to the oven for another 5-8 minutes to dry out the crust and seal it. Gradually add enough water to bring the dough together.

Then remove the pie crust from the oven and carefully remove the baking beansbeads and parchment paper. Probably the most useful and versatile pastry shortcrust is a crumbly pastry that is ideal for both sweet and savoury pies and tarts. Wrap in cling film and rest for 30 minutes. Rub in the butter with finger tips or use pulse button on the food processor until mixture resembles course breadcrumbs.

Makes 350g 12 oz which will line. Add ice water and mix briefly about 30 seconds to. Flour butter salt egg optional and water.