Wednesday, 20 November 2013

Basic Shortcrust Pasty

Whilst planning my Christmas baking I realized that I've got a few things that include pastry; rough puff, shortcrust and sweet shortcrust. Rather than write out the pastry recipe for each different pie or tart I bake, I thought it would be easier to give you the pastry recipes now so that in the future, I can just list 'one batch of rough puff pastry' in the ingredients section and link it to this page. You can of course use shop brought pastry, as this can save time, but homemade is definitely nicer!
First is shortcrust pastry, which is great for savory dishes like quiches and tarts. Recipe from BBC Good Food.

225g plain flour
100g butter, cubed
pinch salt

Sift the flour into a large bowl, and add the butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. 
Stir in the salt, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface until it's smooth, and wrap in cling film and chill in the fridge while preparing the rest of your dish.


  1. I'm crap at pastry. Can you make me up a few batches for freezing? ;)
    Rosie x | Every Word Handwritten

  2. Honestly, it's SO easy - you can make loads and freeze ahead, just defrost in the fridge over night :) xx