This shortcrust pastry recipe is
suitable for use in both savoury and sweet dishes
Pastries flans tarts quiches pies Baked Fayre Vegetarian
Cold Hot Eggless
pinch of Salt
tbsp Water to mix
Place the flour and salt in a large mixing bowl and stir well. Add the butter and rub into the flour with your fingertips
until the mixture resembles fine breadcrumbs.
Add half the water and ,mix with a knife until it begins to bind, then add enough of the remaining water to give a soft
enough dough which enables you to gather
any remaining flour and knead to a smooth pastry.
Wrap the shortcrust pastry in clingfilm and chill until ready to use.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.