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.
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.
It is important that the pastry is cold before you use it.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: Servings|
|Calories from Fat: 1410 (54%)|
|Amt Per Serving||% DV|
|Total Fat 156.7g||209 %|
|Saturated Fat 45.9g||230 %|
|Monounsaturated Fat 64.4g|
|Polyunsanturated Fat 31.5g|
|Cholesterol 91mg||28 %|
|Sodium 546.2mg||19 %|
|Potassium 388.1mg||10 %|
|Total Carbohydrate 260.5g||77 %|
|Dietary Fiber 9.3g||37 %|
|Sugars, other 251.2g|
|Protein 35.4g||51 %|
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Calories per serving: 2614
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