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Tuesday, June 14, 2016

Shortcrust Pastry

How to Make Shortcrust Pastry Recipe - preparation 10 minutes plus chilling

Makes 225g/8oz pastry

225g/8oz/2¼ cups plain (all-purpose) flour, plus extra to dust
a pinch of salt
125g/4oz/½ cup butter, diced

1 Sift the flour and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

2 Sprinkle 3–4 tbsp cold water evenly over the surface and stir with a round-bladed knife until the mixture sticks together. If it’s too dry, add a little water. Form it into a ball.

3 Knead on a lightly floured surface but do not over-work. Wrap in clingfilm (plastic wrap) and rest in the refrigerator for 30 minutes before rolling out.

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