Easy Fool-proof Short Crust Pastry (savoury and Sweet) Recipe at MyDish

Easy Fool-proof Short Crust Pastry (savoury and Sweet)

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Method

  • Put the flour, butter and a pinch of salt in a food processor and process briefly - to 'fine breadcrumbs'. If making sweet or cheesey pastry, add the sugar / cheese at this stage.

  • With the machine running, add the egg yolk and continue to process. Add a little water until it just comes together. If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then, using your hands, add just enough egg yolk and water to bring it together.

  • With your hands, flatten out the ball of dough until it is about 2cm thick, then wrap it in cling film or place it in a plastic bag and leave in the fridge for at least 30 minutes or, if you are pushed for time, in the freezer for 10–15 minutes, before using. Flattening it before putting it in the fridge has been a revelation - makes rolling it out much easier, as does the other handy tip below.

  • Roll out the pastry between two pieces of cling film, then peel off the top sheet and transfer to tin / dish. This is a great tip, as it means you don't have to add extra flour. It makes it easier to turn when rolling, easier to transfer to the tin / dish, and you can press it into the edges through the cling film.

  • This pastry dough is quite delicate, so it may tear a little when you are pressing it into the tin / dish. This is not a problem as it won't be visible when cooked - just patch up any tears with a little piece of excess pastry dough.

  • Unless you are pushed for time, put the pastry in the tin / dish back into the fridge to chill for 15 minutes before baking. Experts say it further prevents shrinking! However, I often miss this step out and have never had any problems with shrinkage!

  • Preheat the oven to 180C/gas 4.

  • If you need to 'bake blind' -
  • Line a 23cm loose-bottomed tart tin, or flan dish (or 4 mini tins - see 'Tip') with the pastry and cover the base with baking parchment. I cut a piece slightly larger than the tin / dish, screw it up into a ball, then flatten out again. If making a tart case, leave a little excess pastry hanging over the edge - you can break it off when cooked, before serving. Fill the lined case with baking beans / dry rice / dry lentils / copper coins and bake blind for 10-15 minutes. Remove the 'beans' and parchment and return to the oven for another 5 minutes to dry out the base.

    • Tips

    • You can replace the plain flour with other flours and it works equally well - e.g. wholemeal flour or spelt flour.

      It's important that the butter is cold, straight from the fridge, and butter is better than margarine.

      This makes enough to line 4 mini tart tins (10 cm / 4 inch) or 1 X 23 - 25cm / 9-10 inch tart tin.

      Water must be cold too - try to keep everything cold (including your hands, if not using a food processor!), and handle the pastry as little as possible.

      You can keep the dough wrapped in cling film or in a plastic bag in the fridge for up to 3 days (may be rock hard when you take it out, so give it 20 minutes before rolling). You can also freeze for up to 3 months.

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    Ingredients

    • 150 g Plain flour, sieved
    • Pinch Salt
    • 85 g Unsalted butter, cold and cut into rough cubes
    • 1 Egg yolk
    • 1 - 2 tbsp Cold water
    • FOR SWEET PASTRY ADD
    • 25 g Caster sugar (normal or golden)
    • FOR CHEESEY PASTRY ADD
    • 25 g Grated parmesan cheese

    By Views 2735  Added Wed Jul 7 2010


    I saw a plea for this on the home-page, so here it is!

     

    I used to make simple pastry without an egg, as taught to me when I was young, but now always add egg yolk for a lovely crumbly, buttery pastry - especially for savoury or sweet tarts. Read More

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