This is the basic recipe for rich savoury shortcrust pastry. This pastry is used when you need a richer pastry for a special savoury pie.
Ingredients.
8oz/250g plain flour
4oz/110g diced butter at room temperature
1/2 to 1 beaten large egg
Method
1 Place a sieve over a large mixing bowl.
2 Spoon in the plain flour.
3 Shake the flour into the mixing bowl.
4 Add the butter.
5 Using the fingertips only rub the butter into the flour until the mixture resembles fine breadcrumbs.
6 Make a well in the centre of the mixture.
7 Add half of the beaten egg into the well.
8 Draw the mixture into the egg with the fingertips.
9 Add a little more egg as neccessary until the mixture forms a soft but pliable dough.
10 Wrap the pastry in clingfilm.
11 Rest in the fridge for 20 to 30 minutes.
Notes
This pastry keeps well in the fridge for 36 hours.
This pastry can be frozen at -18 degrees centigrade for a couple of months. To defrost pop in the fridge overnight or leave at room temperature for a couple of hours.
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Rich Savoury Shortcrust Pastry
20/01/2009 by Crafty Cookie
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