How to Make Shortcrust Pastry,
How to Make Pastry
How to Make Shortcrust Pastry
Hints and Tips for Perfecting your Pastry Recipe
4oz (100g) plain flour
1oz (50g) lard
1oz (50g) butter
Pinch of salt
Water (as required)
- Always use half lard and half butter.
- Use half the amount of fat to flour
- eg. for 4oz (25g) flour use 2oz (50g) fat (1oz (25g) lard/ 1oz (25g) butter
- Make sure your fat is at room temperature and not straight out of the fridge or it will be too difficult to work with (it will take more time to rub into the flour which will make the pastry too oily)
- Always use plain flour
- Sift the flour and salt into a bowl
- Cut the fat into small pieces and add to the flour
- Lightly rub the fat into the flour as quickly as possible using your fingertips or the warmth from your hands will make the pastry oily and difficult to roll out
- Rub until the mixture resembles breadcrumbs
- Sprinkle on 1 tablespoon of water and start bringing the mixture together using a knife
- Gradually add more water until all the fat and flour is incorporated into the dough ball, leaving the bowl completely clean (be careful not to add too much water or your pastry will become too sticky)
- Place the pastry in cling film and leave it to rest in the fridge for at least 30 minutes.
- Remove from fridge and once at room temperature it’s ready to roll out
- Place the dough on a lightly floured board and roll out using a floured rolling pin
- Unbaked pastry can be kept in the fridge for up to 3 days or can be frozen for up three months
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