Name: Shortcrust Pastry
Yield: Makes About 350 g/12 oz
Ingredients: 1 egg; 150 g/5 oz butter; 1 tsp salt; 225 g/8 oz plain flour; 25-50 ml/1-2 fl oz cold milk

Preparation info

Makes About
350 g

Difficulty
Easy

Appears in

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

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 l