Rich Shortcrust Pastry

Very cold water to mix
170g plain flour
A pinch of salt
100g cold butter, cut into small cubes
1 egg yoke.
  1. Place a jug of water in the fridge.
  2. Sift the flour with the salt into a large bowl
  3. Rub in the butter until it resembles course breadcrumbs but don’t over combine.
  4. Mix in the egg yoke with 2 tbsp of water and add to the mixed butter
  5. Mix into a firm dough, at the start with your knife and then with your hand. If it seems too dry add a little more water, but don’t make it too damp. The press the lot out into rough circle.
  6. Chill it wrapped for a bout 30 minutes. When you roll it out let is settle and relax before you use it for baking or it is liable to shrink.

One Response to Rich Shortcrust Pastry

  1. Pingback: Cheese, Ham and Onion Tart | Cooking At Zero Degrees

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