This shortcrust pastry recipe is ideal for the base layer of pies, pasties and anything else requiring a shortcrust pastry. We also have a lovely sweet pastry recipe for all your desserts and treats, but this recipe is the best for your savoury dishes.
It’s really easy to whip up, it will take you no time at all, and what’s even better, is that you can guarantee it’s totally additive-free.
- 30m
- 30m
- 1
Ingredients
- 230 g plain flour
- pinch salt
- 130 g butter
- 1 egg yolk
- 2 tbsp. cold water
Instructions
Thermal Cooking Method
- Place flour, salt and butter into mixing jug and mix for 5 seconds/speed 7.
- Turn the blades onto speed 2 and add the egg yolk then drizzle water through the hole of the mixing jug. Stop once the dough forms a ball stop.
- Sprinkle a little flour out onto the bench and tip the dough out. Form it into a ball and place it in the fridge to cool for 20 minutes. You may like to cover with a clean tea towel.
- After 20 minutes in the fridge, roll out flat (you may need to flour the bench) and use as planned.
Traditional Cooking Method
- Process the flour, salt and butter in a food processor until it resembles fine breadcrumbs.
- Whilst the motor is still running add egg yolk and then drizzle the water through the hole in the top until the dough forms a ball.
- Sprinkle a little flour out onto the bench and tip the dough out. Form it into a ball and place it in the fridge to cool for 20 minutes. You may like to cover with a clean tea towel.
- After 20 minutes in the fridge, roll out flat (you may need to flour the bench) and use as planned.
Hello, is it possible to freeze this once rolled out, to use later?
Yes. If frozen flat, they will be fine to freeze.