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Shortcrust Pastry Mix
Preparation info
Difficulty
Easy
Appears in
The Times Calendar Cookbook
Published 1977
Your own pastry mix will save time when pastry is required. You simply do the rubbing in of fat to flour for shortcrust pastry in advance. Made in bulk and stored in a polythene bag in a cool place in the refrigerator, it will keep for about 4 weeks.
Ingredients
900 g 2 lb 2 teaspoons
Method
Sift the flour and salt into a large mixing basin. Blend the cooking fat and butter together. If both are at room temperature this is easily done with a palette knife on a flat plate. Add the fat to the flour and rub into the mixture. Cut through the mixture two or three times with a knife to remove any lumps of fat that might remain.
Spoon the mix into a polythene bag. Close and place