For the recipe How to make Shortcrust Pastry
175 g | Plain Flour |
25 g | Caster Sugar |
75 g | Unsalted butter (cut into small cubes) |
1 | Egg Yolk |
about 15 - 30 ml | Water (1-2 tbsp) |
First up, sift the flour into a bowl and mix in the caster sugar. Pop in the cubed butter and rub into the flour until well blended and the mixture resembles breadcrumbs.
Pop in the egg yolk and mix in. Bring the pastry together with your hands, pressing the ingredients together to make a ball, add a 1-2 tbsp of cold water if your mixture is too crumbly this will help it come together. Pop your pastry onto a lightly floured work surface and gently knead to bring together, try not to handle the pastry too much!
Wrap your pastry in cling film and pop into the fridge and allow your pastry to chill and rest for 30 minutes.
Your shortcrust pastry is now ready to use, check out the recipes below for some shortcrust pastry recipe ideas!
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
5598
kJ
1337 kcal |
1792
kJ
428 kcal |
Fat | 69.09 g | 22.14 g |
Carbohydrate | 154.37 g | 49.48 g |
Protein | 20.14 g | 6.46 g |
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