Shortcrust Pastry

Preparation info

  • Makes About

    350 g

    • Difficulty

      Easy

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This light, crumbly pastry is mainly used for flans and tartlets and will keep in the refrigerator for 4 or 5 days. If required, water can be substituted for the milk. The amount of water or milk needed will depend upon the flour used; the better the flour the more liquid.

Ingredients

  • 225 g/8 oz plain flour
  • 1 tsp salt
  • 150 g/5 oz butter
  • 1 egg
  • 25-50 ml/1-2 fl oz cold milk

Method

Sieve together the flour and the salt, then rub the butter and the flour together with your fingertips. Add the egg and the milk and mix together. When they are mixed in, knead the pastry into a smooth dough, but do not overwork; the finished dough should be quite firm.

Wrap in greaseproof paper or in a polythene bag and store in the refrigerator. Allow to rest for at least an hour before using.