Shortcrust pastry

Name: Shortcrust pastry
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 250.00 g flour cake; salt just a pinch; 180.00 g butter margarine or lard; 45.00 ml water iced

0 serving

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Dairy

By Food24 November 03 2009

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Ingredients (4)

250.00 g	flour — cake
	salt — just a pinch
180.00 g	butter — margarine or lard
45.00 ml	water — iced

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Method:

1. In a large mixing bowl, sift flour and salt together.
2. Cut fat into flour, using a round-bladed knife until mixture resembles coarse breadcrumbs. Continue rubbing in flour, but using fingertips. Mixture must have no lumps and should resemble fine breadcrumbs.
3. Make a well in the centre, add water gradually to make up a firm, pliable dough.
4. Turn onto a floured board, knead pastry lightly until smooth.
5. Cover pastry with plastic wrap, and chill for at least an hour before using.