All pastry ingredients should be kept cool, including the fats, but they will blend into the pastry better if you take them out of the fridge 10 minutes before you want to use them. Why not subscribe to  Recipes Made Easy for my weekly newsletter. Pastry with a higher fat content or with added ingredients may become a little harder to handle. 125g Plain Flour ; 100g Self Raising Flour ; 100g Butter; Salt; Water; 1tsp Vanilla Extract (for sweet shortcrust pastry only) The addition of self raising flour, is the ‘quite by accident’ I am talking about. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry … Thinly roll out the pastry for pies tarts etc. Add the water and blitz again in short bursts until the mixture comes together to form a dough. General rule of thumb for shortcrust pastry is to use cold ingredients and keep the pastry cold while making and resting. Shortcrust Pastry Makes 400g pastry Work quickly with these simple ingredients to make versatile shortcrust pastry that can be used with a wide variety of sweet and savoury fillings. Method: If working by hand, sift the flour and salt into a bowl. I find using SR makes a more cake textured pastry which can none the less be very nice. Basically, it means crumbly. Shortcrust is a term that encompasses a few different types of pastry. The types of flour and fat you use will make a big difference to the finished product. If you chill the pastry too much you will find it is hard to roll out. You get Pâte Brisée, which is a basic shortcrust pastry made with a fat to flour ratio of 1:2 and water to bind. An egg yolk instead of some of the water will make a richer pastry. Over worked pastry will become tough.This is also true when making pastry in a food processor. your pastry and allow to rest for at least 15 minutes before rolling out and using as required. I cannot claim this as my own, but it is one my mother taught to me when young.....I find it very useful. This fine textured flour produces delicate cakes and pastries that are both tender and crumbly. self raising flour, cold water, plain flour, salt, butter. And it tastes so much better than shop-bought. Continue until the mixture looks like fine breadcrumbs, with no loose flour left in the bowl. Our best for cake pastry flour is made from soft wheat. Brodie Xxx Cake Pastry Self Raising Flour 2 5kg Walmart brodie self rising cake and pastry flour is important information accompanied by photo and HD pictures sourced from all websites in the world. Assemble and bake. Turn off the machine, add the water through the hole in the top and pulse until just before it comes together into a ball.. Carefully remove the dough from the processor, wrap and allow to rest in a cool place for at least 15 minutes. Change ). Take care not to over work the pastry as it will become tough. As a finishing touch brush the rest of the egg onto the pastry to give it a golden colour. Measure all of your ingredients and prepare your equipment. The base of my pastry case has risen during baking. For sufficient dough to line a 25cm pie plate or tin, or for a two-crust 20–23cm pie, use 1 1/4 cups each of plain and self-raising flour, 130g of butter and 4 tablespoons of iced water (the pinch of salt and the teaspoon of lemon juice remain the same). Mix the flour and butter with your hands until you get fine bread crumbs. I use a lightly salted butter for all my cooking. Nigella's Shortcrust Pastry recipe (from HOW TO EAT and the pastry for the Star-Topped Mince Pies both use UK plain flour, or Nigella also suggests in HOW TO EAT using 00 pasta flour. These are the basic instructions. I would love to know how you got on – Tag me on Instagram or Twitter. If you find them very soft and difficult to roll, try rolling between two sheets of baking parchment or cling film. ¼ cup cold water. The butter gives it flavour (although you can substitute margarine if you are vegan) and the white cooking fat keeps it short and crisp. Lift your hand up from the bowl. You will not need all of it. Proceed as in the basic shortcrust recipe except mix the sugar into the milk and add it in lieu of the water. Hi I have always used self raising flour for my shortcrust pastry and have always had good comments saying how it is so light and melts in your mouth. All pastry will shrink slightly as the water used to bind the pastry evaporates during baking and also the glutens in the flour will shrink back during baking. Required fields are marked *. It always shrinks even the ready rolled stuff. All This will help to incorporate air into the pastry to give it a light texture. So why bother buying shortcrust pastry when it is easier and better to make your own. This quantity of pastry is sufficient for the top and base of an 18cm/7” pie, a large baking tray or 24 small tarts. Take one part of the meat pie pastry and using … Angela x. However, it is worth noting that if you do use SR flour it is very easy to overwork creating a tough pastry. Pastry; Pie; Scones — See All Categories; Collections. Many recipes say chill for 30 minutes. Best wishes. Consider substituting some of the flour with ground almonds (I often add ground almonds to pastry as it makes it deliciously crumbly) to help improve the texture. Sorry, your blog cannot share posts by email. I’m glad you buy puff pastry too. Our answer. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder; 1/4 pound (4 oz, 110g) butter, margarine, lard or combination. 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