La Différence

La Différence
A passion for food

Thursday, 18 October 2012

Shortcrust Pastry

Basic Shortcrust enough to line an 8/10" tart tin.  Double the recipe to make a pie.

8oz  plain flour sifted
tsp of salt
2oz cold unsalted butter or block margarine
2oz  cold Vegetable fat (Trex) or Lard
1 egg yolk
a little chilled water to bind.

In a large bowl rub the fats into the flour & salt until it resembles fine breadcrumbs
Make a well in the centre add pop the egg yolk into it.
Add about 2/3 tbsp of the chilled water and mix together gently .
You may need to add a little more water but just a drop at a time until the dough comes together,
Flatten the dough into a little square. wrap in cling film and chill in the fridge for at least 20 minutes to rest.
It is now ready to roll out and use.

I will add different pastry recipes to this blog as I go along.

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I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥