Shortcrust Pastry Food

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SHORTCRUST PASTRY



Shortcrust Pastry image

Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.

Provided by Joanna

Categories     Desserts     Pies     100+ Pie Crust Recipes

Time 40m

Yield 8

Number Of Ingredients 4

1 ½ cups all-purpose flour
½ cup cold butter, chopped
1 egg yolk
3 teaspoons ice-cold water, or as needed

Steps:

  • Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
  • Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
  • Use pastry for tarts, pastries, quiches, or other savory goodies.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g

SHORTCRUST PASTRY



Shortcrust Pastry image

Easy and economical to make for use to make your own pies and tarts. Times given are when using a food processor, if doing by hand add another 5 minutes. Don't include chill time. If you have hot hands would advise using a food processor. You end up with enough for 2 tart cases (9") or for the top and bottom of a 9" pie. If using for a sweet dish add 2 teaspoons sugar after you rub in butter. Use as is for savoury dishes. I have edited this to 8 serves for if used as 2 bottoms or a top and bottom it would equate to 8 serves, giving a truer nutritional panel. Still does not include sugar for sweet pastry. Please note referring to a 250ml metric cup for USA cups + 2 tablespoons.

Provided by ImPat

Categories     Dessert

Time 10m

Yield 1 9, 8 serving(s)

Number Of Ingredients 5

12 ounces plain flour (2 cups)
1 1/2 teaspoons baking powder
1 teaspoon salt
6 ounces butter
water (chilled)

Steps:

  • Sift plain flour, baking powder and salt into a bowl (or in the bowl of the food processor).
  • Rub in the butter with finger tips (or use pulse button on the food processor) until mixture resembles course breadcrumbs.
  • Gradually add water until dough becomes a ball.
  • Remove and wrap in cling wrap and refrigerate for 30 minutes before using.

BASIC SHORTCRUST PASTRY



Basic shortcrust pastry image

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold

Provided by Good Food team

Categories     Dessert, Main course, Side dish, Vegetable

Time 10m

Yield 325g

Number Of Ingredients 3

225g plain flour
100g butter, diced
pinch salt

Steps:

  • Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
  • Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
  • Knead the dough briefly and gently on a floured surface.
  • Wrap in cling film and chill while preparing the filling.

Nutrition Facts : Calories 262 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

SHORTCRUST PASTRY DOUGH



Shortcrust Pastry Dough image

This is in response to a request for homemade pastry. I am the world's worst baker, but my pastry came out right on my first attempt! (Prep time includes refrigeration time)

Provided by Millereg

Categories     Pie

Time 1h50m

Yield 5 cups (approx)

Number Of Ingredients 6

4 cups flour
1/4 teaspoon salt
1/2 lb salted butter, cut into small pieces
1 egg, beaten
ice cold water
shortening or nonstick cooking spray

Steps:

  • In a large mixing bowl, sift together the flour and salt.
  • Add the butter and cut into flour until the mixture resembles fine bread crumbs.
  • (Using a food processor fitted with the dough blade makes the"cutting" process a little easier and faster).
  • Mix in enough cold water to hold mixture together.
  • Form into a ball.
  • Wrap in wax paper (preferred) or plastic wrap and place in the refrigerator for 30-45 minutes.
  • Assembly: Preheat the oven to 350 degrees.
  • Spray a baking sheet, muffin tray, etc.
  • with nonstick cooking spray or grease with shortening.
  • Remove pastry from refrigerator.
  • Lightly sprinkle work surface with flour.
  • Roll out pastry to about 1/8-inch thickness.
  • Cut into circles, squares, or any shape and size that you like.
  • Use any filling that you want.
  • To"join" separate pastry pieces together, moisten the edges with beaten egg and gently crimp the edges together.
  • If your dish is to have pastry on the top, brush the top of the pastry with beaten egg.
  • Place on prepared baking sheet, muffin tray, etc.
  • and bake for 50 minutes or until golden brown on top.
  • Pastry freezes extremely well.

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SHORTCRUST PASTRY RECIPE RECIPE - BBC FOOD
shortcrust-pastry-recipe-recipe-bbc-food image

From bbc.co.uk
Servings 250
Category Cakes And Baking
  • Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
  • Using a table knife, stir in just enough of the cold water to bind the dough together. You should always start with 1-2 tablespoons and add more if absolutely needed (shorter pastry will have a better texture, though can be a bit crumbly to work with).
  • Alternatively using a food processor, put the flour, salt and butter in the food processor and pulse until the fat is rubbed into the flour. With the motor running, gradually add the water through the funnel until the dough comes together.
  • Wrap the dough in cling film as before and chill for 30 minutes before using. Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.


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