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    Shortcut Pastry


    Source of Recipe


    Steve Broughton

    Recipe Introduction


    This pastry is used for sweet and savoury flans, pies, tarts, tartlets, pastries, turnovers etc.

    Makes 600g (1 lb 5 oz)

    List of Ingredients




    Plain flour - 400g (14 oz)
    Salt - ¼ tsp
    Butter or yellow margarine - 100g (3½ oz)
    White margarine or lard - 100g (3½ oz)
    Cold water - to mix

    Recipe



    Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

    Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

    Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.

 

 

 


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