RICH SHORTCRUST PASTRY
27 March 2009
300g plain flour
5ml salt
75g butter
75g vegetable fat (Trex)
1 egg yolk
Cold water
METHOD
In a large bowl, sieve or mix well together flour and salt.
Rub in the butter and vegetable fat.
Mix into a soft dough with the egg yolk and cold water.
If the dough ends up too wet then add a little more flour.
Knead a little till smooth.
Form into a thick disc, wrap in cling film and chill till firm.
Then roll out and use.
This pastry is very short and crispy. It is ideal for pie crusts and tarts like mince pies.
I use this recipe to make 6 individual pie crusts. I keep them in the freezer, so it is then a quick business to make a pie for supper.
The white pie dishes are from a product sold in Waitrose, chilled pastry topped pies.
Very useful.
There is always pastry left over. I freeze this and then can bring it out when cheese straws are demanded or any other time a little pastry is required.
ROAST CHICKEN AND BACON
