Gary Rhodes

Shortcrust and Sweet Shortcrust Pastry

Preparation info
    • Difficulty

      Easy

Appears in
Fabulous Food
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Both of these pastries have the same method; the difference is the sugar. Other recipes ideas giving the pastry different flavours follow (below), appropriate to use with the different fillings given on page 176.

Ingredients

  • 225 g (8 oz) plain flour
  • 150 g (5

Method

For the basic shortcrust pastry, rub the flour and butter together to a crumble texture. Add the egg and mix briefly to a smooth dough. Wrap in cling film and refrigerate for 20 minutes before rolling and using.

To make the sweet pastry, add the sugar to the flour and butter mixture.