Saturday, 16 July 2016

Shortcrust Pastry

As promised here is the recipe for shortcrust pastry that my mum used to make.


4oz Plain flour
a pinch of salt
1oz lard
 4 tsps. water


Mix the flour and salt together.  Cut the fat into small knobs and add it.  Using both hands rub the fat into the flour between finger and thumb tips.  After 2 to 3 minutes there will be no lumps of fat left and the mixture will look like fresh breadcrumbs.

Add the water a little at a time, stirring with a round bladed knife until the mixture begins to stick together.  With one hand collect the dough together and knead lightly for a few seconds to give a firm smooth dough.  The pastry can be used straight away but is better if it is allowed to rest for 15 minutes.  It can also be wrapped in polythene and kept in the fridge for a day or so.  When the pastry is required sprinkle a little flour on the worktop or board and roll out the dough evenly turning it occasionally.  The usual thickness is about one eighth of an inch; do not pull or stretch.  Use as required.

Usual temperature for cooking is hot 425 degrees F/Gas mark 7

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