Shortcrust Pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not rise during baking because it usually contains no leavening
Ingredients
- 225g (8oz) Flour
- 50g (2oz) Lard *
- 50g (2oz) Butter
- ½ tsp Salt
- 2 tbsp Water
Method
Sieve the flour and salt together into a bowl.
Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
( * or vegetarian alternative )
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