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April 2015

    Recipe

    The Perfect Shortcrust Pastry

    ShortcrustPastry

    ShortcrustPastry

    I love pastry, you love pastry, everybody loves pastry.

    Except even the best bakers often don’t make the stuff. I know this because I remember fellow chef school students sneaking in the pre-made stuff just to avoid all the effort of making pastry. Why? Because pastry is a luss to make. My hands are always warm and I guess I’m pretty touchy-feely with the stuff because my pastry ALWAYS need to rest in the fridge overnight. BUT what would happen if pastry wasn’t so tricky and time consuming to make? This recipe would happen. All day, errrryday.

    It’s perfect because you can make it in a BLENDER, it take 5 minutes to make AND it still has all the crispy/buttery/heavenly goodness pastry is meant to have.

    So, before you give up on your pastry making skills and pop into your nearest store to buy margarine laden “pastry”, give this one a try!

     Prep time: 15 minutes Makes: 1 large tart worth of pastry

    Ingredients:

    • 125g plain flour
    • 10ml salt
    • 55g butter, cubed and cold
    • 30-40ml cold water
    • 2T icing sugar (if you want sweet shortcrust pastry)

    Method:

    1. Place the flour and salt in your electric blender and add the cubes of butter.
    2. Pulse the blender until the butter has rubbed into the flour and resembles fine breadcrumbs. (Add in the icing sugar here, if using)
    3. While the electric blender is running, add the water through the blender’s funnel. The dough should start coming together.
    4. Using a knife, stir in just enough of the cold water to bind the dough together.
    5. Wrap the dough in clingfilm and chill for 10-15 minutes before using.
    6. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
    7. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
    8. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

    DONE. Slam, bam, thank you ma’am.