Jan

28

Shortcrust Pastry

January 28, 2007 |

Looking for a pastry recipe to use for making tarts, pies etc. then this should do the trick. However, making good pastry requires accurate measuring of the ingredients and keeping everything cool; the room, work surface, utensils and your hands! Generally the proportions of flour to fat is 2:1. Use a mixture of margarine and lard and put the pastry dough in the refrigerator for 30 minutes to chill its then ready to use.

Ingredients for 8 ounces of pastry:

Plain Flour 225g 8 oz
Margarine 50g 2 oz
Lard 50g 2 oz
Pinch of Salt
Water 25ml

Method:

Add the fat to the flour and add a pinch of salt. Cut the fat into small cubes and, using a knife, mix the fat into the flour. This avoids warming the mixture initially with your hands. Then with finger tips quickly rub the fat into the flour until it resembles breadcrumbs.  Add water a little at a time and stir in. Collect the mixture together in a ball and knead lightly for a few seconds. 

The pastry can be put in the refrigerator for 30 minutes to chill and is then ready to use in your recipe and can be rolled out and cut for tarts, pies etc. 

  


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