Shortcrust pastry
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Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.
"Nice and traditional.
Go slow with the water.. It's easier to add than take away!"
Cuisine: BritishMain Ingredient: flour
100% would make again (reviews)
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Notes Ingredients
Shortcrust pastry Preparation
Sift flour and salt.
Cut margerine and lard into cubes, rub together or use a mixer, until it looks like fine breadcrumbs.
Add a little water, as you mix it together, until you have a firm dough.
Wrap in cling film and rest in fridge for 15 mins.
Notes
It is important that the pastry is cold before you use it.
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Shortcrust pastry Reviews
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Nice and traditional.
Go slow with the water.. It's easier to add than take away!
|
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