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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.