RICH SHORTCRUST PASTRY
Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!
Provided by Em Harries
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 25m
Yield 32
Number Of Ingredients 5
Steps:
- Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
- Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
- Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
RICH SHORTCRUST PASTRY
A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.
Provided by bluemoon downunder
Categories Dessert
Time 37m
Yield 1 quantity of pastry
Number Of Ingredients 7
Steps:
- Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
- Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
- Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
- Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
- Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
- Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.
Nutrition Facts : Calories 1644.3, Fat 87, SaturatedFat 53.1, Cholesterol 381, Sodium 178.1, Carbohydrate 193.8, Fiber 5.1, Sugar 50.6, Protein 22.6
SWEET RICH SHORTCRUST PASTRY
I always use this pastry with my luxury mincemeat for my Christmas mince pies. When rolling out try not to do it too often as it will become tough. Also check it after 20 minutes as I've found that they can take longer to cook.
Provided by Lou van
Categories Christmas
Time 1h20m
Yield 18 pies
Number Of Ingredients 8
Steps:
- Sift the flour and salt into a bowl.
- Add the butter and lard and rub into the flour until it resembles breadcrumbs. This can be done in a mixer or use a special pastry tool or your fingers.
- Stir in the icing sugar and orange rind.
- Add the egg and the orange juice gradually until you can bring it together to form a smooth dough. Its essential that the pastry isn't overworked, too much handling makes it tough.
- Put in a plastic bag and refridgerate for half an hour.
- Remove from fridge and roll out using to make the mince pies with the mincemeat. Bake at 180C for 15-20 minutes.
Nutrition Facts : Calories 137.2, Fat 8.4, SaturatedFat 4.5, Cholesterol 28, Sodium 49.4, Carbohydrate 13.4, Fiber 0.4, Sugar 1.5, Protein 2
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