Shortcrust Pastry
A rich pastry filled with butter or a mix of butter and lard. Used in many parts of the world but most commonly found in the UK.
Servings 1
Calories 1852kcal
Equipment
- Parchment paper
Ingredients
- 2 cups all purpose flour 250g
- 1 tsp salt
- 9 Tbsp cold butter or (50/50 butter and lard) 125g
- 1 large egg
- 1/3 cup water 90ml
Instructions
- Using a stand mixer or large metal bowl, mix together the flour and salt.
- Add your fats and flake them into the flour until the mixture resembles breadcrumbs. (If using a stand mixture, make sure to use it on the lowest speed with the paddle attachment.)
- Make a well in the center and add your egg and water. Mix the flour into the center and keep gradually adding until the dough is fully formed.
- Knead the dough 2 or 3 times until it is smooth. Try not to overwork the dough or it will lose the flakiness in the final product. Cover in plastic wrap and let it rest in the fridge for 20 minutes.
- The dough will keep in the fridge for up to 3 days and 1 month in the freezer.
Notes
By rolling this out, you can make any kind of pasty that you’d like. Fill it with fruits for a sweet one or try a savory version. I made one filled with salmon, turnips, carrots, and carroway.
Nutrition
Serving: 1g | Calories: 1852kcal | Carbohydrates: 176g | Protein: 30g | Fat: 108g
