Shortcrust Pastry – BBC Good Food
Boost your cooking knowledge with this incredibly simple basic pastry recipe
- 200g plain flour (fine plain flour makes better pastry if you can get it)
- 50g butter , chilled if you are using a processor, and soft enough to cut through easily with a knife if you are using your fingers
- 50g lard, chilled
- 2-3 tbsp caster sugar (optional)
Preparation and cooking times – For 300 gr.
Ready in 15 minutes plus chilling
- Sift the flour (don’t skip this bit, it aerates the flour and lightens the pastry) and tip it into a food processor or bowl.
- Add the fats. If you are processing, use the pulse button to whizz to breadcrumbs so that you don’t over-process it.
- Add a pinch of salt and the sugar, if using, and pulse to combine.
- Tip into a bowl.
- If you are making the pastry by hand, rub the fats into the flour with your fingertips until you have the same result.
- Add 1 tbsp cold water and stir with a knife to start to bring the pastry together (you want to have as little contact with the pastry yourself as possible to stop it getting too hot).
- Then use your fingertips to make the pastry into a ball, add more water, drip by drip if you need to, until the ball of pastry leaves the sides of the bowl.
- Wrap in clingfilm or put in a plastic bag, flatten to a thick disc and chill for 30 minutes.
- Don’t skip this bit either, it makes your pastry easier to roll out.
- Once chilled, roll out on a lightly floured surface with a lightly floured rolling pin to the thickness you need, giving the pastry a quarter turn every few rolls to help it keep its shape.
- Shortcrust is generally cooked at around 200 C/fan 180/gas 6 depending on the recipe and is lined with baking parchment and filled with baking beans (baking blind) to stop it puffing up as it cooks.
For 300g: 1499 kcalories, protein 19.1g, carbohydrate 155.7g, fat 93.2 g, saturated fat 49.2g, fibre 6.2g, salt 1.79 g
Recipe from olive magazine, December 2008.