Shortcrust Pastry Hairy Bikers Food

FOOLPROOF SHORTCRUST PASTRY (FOOD PROCESSOR METHOD)

Steps:

• Cut the butter into small cubes and arrange on a small plate. Freeze for 20 minutes.
• Add the flour and salt to a food processor, then pulse to combine. Add the butter and process for 10 continuous seconds, until the mixture looks like coarse breadcrumbs.
• Add the egg and process for 5 seconds. Add the ice water and process for 20 seconds. The dough should now start clumping together. Turn the mixture out onto a work surface. The mixture will easily hold together when pressed. Using your hands, gather the dough into a ball then flatten into a disk, kneading it as lightly as possible.
• If you're making shortcrust pastry right before you need to use it, gather it into a disk, set it on a lightly floured surface, and roll it out to the required size. Ease into a pie or tart pan, lay flat on a baking sheet, or cut out and fit into muffin pans if making tartlets. Refrigerate for 30 minutes to an hour. Use as instructed by the recipe.
• You can alternatively wrap the ball of shortcrust pastry in plastic wrap and refrigerate it for 3 days, or freeze for 1 month.
• Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling.

APPLE PIE

Steps:

• For the pastry, blend the flour, salt, sugar and butter in a food processor until the mixture resembles breadcrumbs. Gradually add the beaten egg and the egg yolks and blend until smooth and well combined. Bring the dough mixture together with your hands, wrap it in cling film and transfer to the fridge to chill for 30-45 minutes. Meanwhile, grease a high-sided 20cm/8in spring form cake tin with butter. Add a small amount of flour and turn the tin to coat the sides and bottom, shaking out any excess. Preheat the oven to 180C/350F/Gas 4. Roll out two thirds of the chilled pastry onto a clean, floured work surface, until it is almost twice as wide as the diameter of the cake tin. Using the rolling pin, lift the pastry and lay it over the cake tin to line the base and sides. Gently press the pastry into the corners of the tin, trimming off any excess pastry, then prick the base of the pastry case several times with a fork. Cover the pastry with a sheet of greaseproof paper and fill it with rice or dried beans. Bake in the oven for 12-15 minutes, or until the pastry is pale golden-brown. Remove from the oven, discard the beans and greaseproof paper and leave the pastry to cool. Reduce the oven temperature to 170C/325F/Gas 3. For the filling, place the sultanas and the orange juice into a bowl and leave for 30-40 minutes, or until the sultanas are plump. Sprinkle the semolina flour over the base of the cooled pastry case. Arrange half of the apple slices in a single layer on the base of the pastry case. Scatter the apple layer with the soaked sultanas, then sprinkle over half of the caster sugar and half of the cinnamon. Repeat the process with the remaining apple slices, sugar and cinnamon. For the pastry lid, roll out the remaining one third of pastry onto a clean, floured work surface, until it is large enough to cover the cake tin. Brush the rim of the pastry case with some of the beaten egg and place the pastry lid on top of the pie. Trim off any excess pastry. Seal the pastry lid to the pastry case by crimping the edges of the pastry lid with a fork. With a knife, make two small holes in the centre of the pastry lid to allow steam to escape. Brush the pastry lid with the remaining beaten egg, then transfer to the oven and bake for 35-40 mins, or until golden-brown. To serve, place a slice of the apple pie onto a serving plate and spoon a portion of clotted cream alongside.

SHORTCRUST PASTRY

Steps:

• Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
• If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
• Variations:
• Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
• Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

SHORTCRUST PASTRY

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.

BASIC SHORTCRUST PASTRY

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.