Date: Thursday 1st December 2016
How to make perfect shortcrust pastry this Christmas.
December is upon us, which means it’s time to get your pinny on and create some festive favourites. One of the most important recipes at Christmas time is pastry… well, Santa does need his mince pies after all.
Here is our fool proof guide to making the perfect shortcrust pastry, suitable for any dish.
110g soft butter
1 medium egg, beaten
1 tbsp cold water
A little extra mix for dusting
Place half the weighed Multipurpose Select White Mix into a large bowl, with the butter and egg. Combine into a smooth paste with a fork before adding the remaining mixture and water.
Mix in the bowl for a further minute until it comes together in a large ball.
Transfer to a smooth surface and knead for another 2 minutes. This may begin to stick at the beginning but once it has been worked, it won’t stick. However, if it does – add a sprinkling of mix as a last resort.
Wrap the dough in cling film and leave to the side for 20 minutes (not in the fridge) as this will allow easy rolling. Sometimes the fridge can leave it slightly too hard which means it can crumble when trying to roll.
Once the twenty minutes is up, knead for a further minute on a smooth surface.
Place between two sheets of cling film and roll until you reach your desired thinness and remove the top layer of film. This allows you to easily pick up the pastry and transfer to a dish without the pastry breaking and it also allows you to roll it out thinner.
Once you have your perfect pastry all cosy in its dish, fill with anything you desire – savoury or sweet and bake for the recipes length of time.
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