Kitchen

Easy Shortcrust Pastry

Yes I also was scared of making pastry but I came across this recipe years ago and I have never looked back! It’s so rich and flaky and so much better than ready-made pastry. I use this pastry for savory Pies and Quiche.

Ingredients

1 3/4 cup of plain flour

Pinch of salt

170g of cold butter cut into cubes

1 egg yolk mixed in 5 Table spoons of chilled water

Method

Rub butter into flour and salt with finger tips leaving plenty of big bits of butter amongst the flour

.

Pour in egg and water mix use hands to bring pastry together quickly, the trick is to not handle the pastry too much dont knead it!

Turn pastry onto plastic wrap press out slightly and wrap.

Refrigerate for at least 20 mins.

Roll out pastry using a little flour and line your tin

refrigerate again for at least 10 mins.

Bake blind for about 15 mins and then pastry is ready for your favourite fillings,

enjoy.

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