Wednesday, December 29, 2010


Thought I should bring you all another recipe! :)

Shortcrust pastry is a type of pastry often called for as the base of tarts and pies. ("Pâte Brisée " in French ). Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.

Preparation Time:       15-20 mins plus 30 minutes resting.
Makes:                      650 grams


450g    Plain white flour
200g    Butter, chilled and diced
1tsp     Salt (level teaspoon)
60ml    Water (about 4 tablespoons)

  1. Sift the flour into a large bowl.
  2. Add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  3. Stir in the salt.
  4. Add the water and mix to a firm dough.
  5. Knead the dough briefly and gently on a floured surface.
  6. Wrap in cling film and refrigerate for at least 30 minutes before rolling to use.
  • A good tip to remember the proportions - half fat to flour - and don't add too much water or the pastry will be hard.
  • For best results, make sure the butter is cold.
  • If other dry ingredients are included in the recipe, such as cinnamon or raisins for example, add them at the same time as the salt.
  • Don’t knead the dough too much as this will make the dough chewy, as opposed to 'short', or light and crumbly.
  • Pastry should be rolled out at room temperature.
  • You can make Shortcrust pastry in advance, refrigerate for 30 minutes and then freeze it. It will keep frozen up to 6 months.

No comments: