Shortcrust pastry
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This pastry can be made sweet or savoury and for any occasion. Make it in advance and keep it in the fridge or freezer to be used another day
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Prep time: 30 mins
Ingredients
- 225g (8oz) plain flour
- A pinch of salt
- 110g (4oz) butter
- 30g (1oz) caster sugar
- 2 egg yolks
- 1tbsp water
Method
- Preheat the oven to 190°C/375°F/gas 5.
- Sift the flour and salt into a mixing bowl.
- Add the butter to the flour and then rub between your fingertips until it resembles fine breadcrumbs.
- Add the sugar to the flour and butter. Using your hands, mix to a firm dough with the egg yolk and a splash of cold water.
- Wrap the dough in cling film and allow to cool for 30 mins in the fridge.
- Bake in the oven for 20 mins, or until pastry is a pale golden colour. Lower the oven heat to 150°C/300°F/gas 2 and bake for another 5 mins.
For a savoury shortcrust pastry, don't add the sugar. Made the pastry and need ideas on how to use it? Follow the links below: Pepperoni, mushroom and olive shortcrust pizza Beef and stout pie Roasted pepper flan Blueberry bakewell tart Chocolate tart Traditional mince pies
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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