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Thursday, 6 February 2014

Shortcrust Pastry

220g plain flour
55g butter straight from the fridge
55g margarine straight from the fridge
1 egg
pinch of salt

Put the flour and salt in a bowl, cube the butter and along with the margarine add to the flour.  Using your fingertips rub the butter & marg into the flour so that the texture resembles bread crumbs.  Make a well in the centre and crack the egg into it.  Again using fingertips mix the flour into the egg until the whole lot comes together as a ball.  Wrap in clingfilm and fridge for 20 minutes before using.

There are many variations on shortcrust depending how rich you like it.  For example, use all butter, replace the margarine with lard, instead of an egg use cold water.  The basic rule is half fat to flour and add enough liquid to bind.