Advertisement
Shortcrust and Sweet Crust Pastry
- Makes about
400 g
- Difficulty
Easy
By Gary Rhodes
Published 1995
This recipe really is short! In ingredients and in texture.
This quantity is really the minimum amount to make for a good texture. The beauty of this pastry is that it freezes so well to be used later.
Ingredients
175 g 6 oz 240 g 8½
Method
Rub the butter into the flour until a crumble effect is achieved. Add the water and fold in very lightly until the pastry is only just beginning to form and bind. Press the pastry between two sheets of cling film. The pastry will have a marbled look; this indicates just how short the pastry is going to be.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe