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Shortcrust pastry

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Ingredients

360 g Plain flour
90 g Butter chilled and cubed
90 g Lard chilled and cubed
5 g Salt
1 Egg yolk
1 - 2 tblsp Milk chilled

Shortcrust pastry

  • 1hours 20 minutes
  • Easy

Ingredients

Directions

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Shortcrust pastry

A shortcrust pastry is a joy to eat and very easy to make.  You can use it in place of puff pastry, as a lid to a pie or base of a tart.  Flans and tartlets make use of shortcrust pastry.  It is a very versatile pastry and well worth learning how to make well.  I like to use 50% butter and 50% lard, however you can replace the lard for the same amount of butter.  You can use milk or water if required, however I usually end up using milk.

You will be wanting to work as quickly as possible, not overworking it and keeping handling to a minimum.  Ideally, all pastries should be rolled on a marble surface to keep it as cool as possible.

I use this in my ham, chicken and leek pie, as well as mince pies and many other recipes.

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Steps

1
Done
5 minutes

Combining the flour and butter

Sift the flour into a bowl and add the salt.
Add the cubed butter and lard into the flour.

2
Done
5 minutes

Using a rounded knife, chop the butter into as small pieces as possible.
Now lift the flour and butter up into the air and rub together, letting it fall back into the flour.
Continue until it resembles breadcrumbs.

3
Done

Add the egg yolk and start to cut it into the mixture.
Add the milk or water slowly, mixing in until it is all brought together.

4
Done
1 hour

Bring the mixture together into a ball and squash to a few inches thick.
Wrap in grease proof paper and refrigerate for an hour before use.

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