Allotment Foods

Short Crust Pastry

The most common type of pastry and easy to make though it does need to be kept cool and handled as little as possible. Use for sweet and savoury flans, pies, tarts and tartlets, pasties, quiches and turnovers etc.

Ingredients:

• 8 oz (2215 g) plain flour
• Pinch of salt
• 2 oz (56 g) butter or margarine
• 2 oz (56 g) lard or hard vegetable fat
• Water

Method:

1. Sieve the flour and salt together into a bowl. Add the fat and, with a knife, cut into small pieces.
2. Rub the fat into the flour with the fingertips until the mixture resembles find breadcrumbs.
3. Add the water and mix to a stiff dough.
4. Turn on to a lightly floured board. Kneed lightly with the fingertip until free from cracks.
5. Roll out and use for sweet or savoury pastry dishes.

Pastry Making Guides & Information

• Basic Guide to Making Pastry
• Making Filo Pastry
• Making Cheese Pastry
• Making Choux Pastry
• Making Flaky Pastry
• Making Fleur Pastry
• Making Hot Water Pastry
• Making Potato Pastry
• Making Puff Pastry
• Making Rough Puff Pastry
• Making Short Crust Pastry
• Making Suet Pastry