Sweet PastryCourse: UncategorizedCuisine: PastryDifficulty: medium
A versatile Pastry that can be used for a variety of tarts and pies.Often known as Short Pastry, although short pastry doesn’t have sugar added and would be used in savoury dishes such as quiche. Ideal for Mince Pies
250 g plain flour plus extra for dusting
50 g icing sugar Disregard if making Short Pastry
125 g butter unsalted (cold)
1 egg large free-range
milk just a splash
- Sieve the flour and sugar together into a large bowl.
- Cut the very cold butter into small cubes and add to the flour, rub the flour and butter together using your thumbs and forefingers until it resembles bread crumbs. It’s important to try and get this part done as quickly as possible without the butter starting to melt. (Quick tip, run your hands under cold water before you start)
- Mix the egg and milk together and add to the flour mix.
- Gently but quickly combine the mixture until it forms a ball of dough
- Turn the dough out onto a very lightly floured work surface and shape into a ball, gently pat it down to get a flat disc shape
- Wrap in cling film and place in the refrigerator for at least 1 hour before using.