Thursday, 3 January 2013
Quick Shortcrust Pastry
Food processor required.
175g plain flour
100g cold butter or margarine
Pinch of salt
Pulse the ingredients in food processor until it resembles bread crumbs. Add 1 tbsp of water and pulse again a few times. Add more water 1 tbsp at a time pulsing a few times after. When it just starts to come together stop pulsing. I find it takes about 3 tbsp but that will vary with flours and how much margarine you are using.
Tip out onto a clean kitchen counter, squish the dough together, then place in a tupperware container, plastic bag, or cling film and place in the refrigerator for half an hour to firm up.
Roll out on a floured surface with a floured rolling pin as thin as a £1 coin if you can as it puffs up a bit when cooked.
I use it as a flan casing, never bothering to blind bake it. Or as a pie covering. I also never brush it with beaten egg as this seems a waste of lovely rich organic eggs. And as the Turkey & Leek Pie below shows, it still comes out nice and browned.
And once you are confident with the basic pastry maybe try a few additions at the processing stage; a handful of sage leaves, a handful of cheddar or parmesan, chilli flakes, walnuts...
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