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    Shortcrust Pastry

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    Shortcrust Pastry

    Pastry quantities in recipes - always refer to the weight of the flour used to make the pastry rather than the final weight of the pastry

    • Vegetarian

    Makes: 225g pastry


    • 225g plain flour
    • Salt
    • 115g cold butter, diced


    1. Sift the flour and salt into a bowl. Add the butter, which should be cold but not too hard. Then, using your fingertips, lightly rub the butter into the flour until it begins to form fine crumbs. Alternatively, you can whizz the flour, salt and butter in a food processor, then transfer to a mixing bowl.
    2. Using a fork, briskly mix in enough cold water to form a rough dough. You'll need about 115ml, but add it gradually because the amount can vary from one brand of flour to another.
    3. Tip the dough onto a lightly floured surface and knead until it is smooth. Work it lightly, over-handling can make the pastry oily. Wrap the dough in foil or greaseproof paper and chill for at least 30 minutes. Roll out as required. If you make more than you need, freeze the excess for future use.

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