Sweet shortcrust pastry

Name: Sweet shortcrust pastry
Yield: 0 serving
Cuisine: Bake
Ingredients: 210.00 g flour cake; 60.00 ml icing sugar; 110.00 g butter chilled, cubed; 1.00 eggs yolk only; 15.00 ml water iced

0 serving

Rate this recipe

Dairy

By Food24 November 03 2009

Print Recipe

121

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (5)

210.00 g	flour — cake
60.00 ml	icing sugar
110.00 g	butter — chilled, cubed
1.00	eggs — yolk only
15.00 ml	water — iced

Tap for ingredients

Method:

Place flour, icing sugar and butter into bowl of a food processor and process with a steel blade for 10 seconds.
Pulse in egg yolk and water until mixture just clumps together. (If making by hand, mix flour and icing sugar in a bowl and rub in butter with your fingertips, or cut in with a pastry blender. Mix egg yolk and water and mix into dry ingredients with a knife.)
Roll out pastry and line a 23 cm diameter quiche pan. Trim edges (save trimmings). Prick well with a fork.
Freeze for 10 minutes and then bake blind (see tips).
TOTAL KILOJOULE COUNT: 7 375 kJ (1 760 Cal).
Makes enough pastry to line a 23 cm diameter quiche pan.