Short pastry

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by: Carolina Girl






Shortcrust pastry is a type of pastry often used for the base of a tart or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie.




ingredients

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serves: 1

1 2/3 cups (225 g) all-purpose flour

1/2 teaspoon salt

5 tablespoons (65 g) chilled butter (cut into pieces)

5 tablespoons (2 1/2 oz/65 g) chilled lard (cut into pieces)

1 1/2-2 tablespoons cold water

Nutrition Facts
Short pastry

Servings Per Recipe: 1

Amount per Serving

Calories: 3808

  • Total Fat: 279.8 g
  •     Saturated Fat: 172.4 g
  •     Trans Fat: 10.7 g
  • Cholesterol: 710.6 mg
  • Sodium: 3517.2 mg
  • Total Carbs: 286.4 g
  •     Dietary Fiber: 10.1 g
  •     Sugars: 1.2 g
  • Protein: 41.5 g
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preparation

1.  Sift the flour and salt into a food processor or a mixing bowl. Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a round-bladed knife until the mixture comes together into a ball.

2.  Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out on a floured surface and use as required.

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