Easy Shortcrust Pastry Recipes

EASY SHORTCRUST PASTRY RECIPE

Steps:

• Place the flour and salt into a large mixing bowl. Stir briefly.
• Add the cold cubed butter.
• Rub the mixture between your forefingers and thumbs until it forms a fine breadcrumb consistency OR use a pastry blender to achieve the same thing.
• Add 4 tbsp of water and mix. If it's still a little dry add 1 - 2 tbsp more until it forms a dough. It should come together to form a ball but it should not be sticky at all.
• Wrap in clingfilm, flatten into a disc and chill for 1 hour.
• Use as per your recipe instructions.

RICH SHORTCRUST PASTRY

Steps:

• Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
• Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
• Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

SHORTCRUST PASTRY

Steps:

• Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
• Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Use pastry for tarts, pastries, quiches, or other savory goodies.

EASY SHORTCRUST PASTRY

Steps:

• Place the bowl and butter into the fridge to make it cold. This is REALLY important
• Throw flour, butter and salt into the food processor and blitz for 15-20 seconds until it is a soft fine breadcrumb texture. You dont NEED a food processor and can use your fingertips like your gran used to, but make sure you hands are ice cold first.
• Pour mixture into the cold bowl, make a well in the centre and add around 3/4 (75ml) of the water. With fingers like a claw, turn the pastry mix in the bowl. Get in and twist, mopping up all the dry ingredients. Add the rest of the flour and continue twisting together until the mixture is a lump.
• lightly flower the board and place pastry on top. Push it together and gently kneed it. until it has a soft texture when pinched.
• Cover with clingfilm, place back into the bowl you used earlier and place in the fridge. Ready to take and use whenever you need it (preferably for a stake and ale pie that afternoon).