Mar

1

Short or Shortcrust pastry is the most popular of all pastries; this is easier and quicker to make than the richer pastries. Equally useful for sweet and savoury dishes, shortcrust pastry is traditionally prepared by lightly rubbing in the fat with the finger tips, until the flour and fat mixture looks like fine breadcrumbs then adding the water.

See also Important Notes below and Pastry Basics for basic background information on successful pastry making.

Ingredients:
Plain flour is generally recommended for Shortcrust Pastry, but good results may be obtained by using self raising flour, which will produce a softer, more crumbly texture.

225 g (8 oz) Plain Flour
pinch of Salt
50 g (2 oz) Lard
50 g (2 oz) Margarine
cold water to mix, about 30 ml (approx 2 tbsp)

25 g (1 oz) caster sugar if sweet pastry is required.

Method:

Mix flour and salt in basin, rub in fat.

Using a knife to cut and stir, mix with cold water to form a stiff dough.

Turn dough on to a floured surface and knead lightly.

Roll out and use as required.

Important Notes: 

Quantities of pastry are usually expressed as quantity of flour used:

The weight of the “fat” ingredients used should total half the weight of the flour.

To help you produce the best results: 

Use your fingertips - they are the coolest part of the hands.

Lift the flour well out of the bowl - to incorporate as much air as possible when rubbing in the fat.

Mix with a round bladed knife.

To achieve the correct consistency for each type of pastry - add water gradually, a little at a time.

Avoid adding more flour after the water.

Dust your rolling pin with flour and work lightly to prevent sticking.

Roll out quickly, always rolling away from you and not from side to side.

Turn the pastry, not the rolling pin.

Avoid stretching the pastry as this causes shrinkage in baking.

Roll evenly and do not roll over the ends of the pastry.

Pies, tarts, pastries and turnovers should be brushed over with a suit-able glaze before baking.

Always bake in a hot oven and for rich pastry a very hot oven.


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