I’d never normally make pastry, especially as the products you can get in the chiller cabinet or freezer can be really good. Sometimes a special occasion calls for a little more effort than opening a packet though, right?
Fortunately, the only thing that this pastry really needs is time. Time to chill in the fridge between each stage of making it and cooking it. Otherwise you won’t get a wondefully crisp result at the end. Apart from that you need nothing more than four ingredients and a mixing bowl.
So, what’s stopping you?
Sweet Shortcrust Pastry
- 250 g Plain Flour
- 50 g Icing Sugar
- 125 g Unsalted Butter fridge cold
- 1 large Free-Range Egg beaten
- Sieve the flour and icing sugar together into a large mixing bowl.
- Cut the butter into 1cm cubes then rub into the flour/sugar mixture using your fingertips until the mixture resembles breadcrumbs.
- Add the beaten egg to the bowl and gently mix until everything comes together as a single ball of dough. Take care to not overwork the mixture at this stage otherwise your pastry will not have the right texture.
- Pat the dough into a thick disc. Sprinkle a little flour over both sides then wrap in clingfilm. Put into the fridge for at least 30 minutes to rest, before using in your recipe as directed.
|Estimated Values per Serving|
|of which Saturates||7||g|
|of which Sugars||2||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|