Shortcrust Pastry

This plain short pastry is probably the most widely used of all pastries. If preferred, omit the white fat and use 110 g (4 oz) butter or margarine. For shortcrust pastry, the proportion of flour to fat is 2:1, or twice the quantity. Therefore, for a recipe using quantities of shortcrust pastry other than 225 g (8 oz), simply use half the quantity of fat to the flour weight specified.

Mix flour and salt together in a bowl. Add the fat to the flour. Using your fingertips, rub the fat lighdy into the flour until the mixture resembles fine breadcrumbs.

Add 45-60 ml (3-4 tbsp) chilled water, sprinkling it evenly over the surface. (Uneven addition may cause blistering when the pastry is cooked.)

Stir in with a round-bladed knife until the mixture begins to stick together in large lumps. With one hand, collect the dough mixture together to form a ball.

Knead lighdy for a few seconds to give a firm, smooth dough; do not overhandle the dough. Wrap in cling film or greaseproof paper and chill in the refrigerator for about 30 minutes.

To roll out the pastry, sprinkle a very little flour on a work surface and the rolling pin (not on the pastry) and roll out the dough evenly in one direction only, turning it occasionally. The usual thickness is 3 mm ( 1/8 inch). Do not pull or stretch the pastry.

Cal/25 G (1 OZ): 175

Variations

wholemeal pastry: Follow the recipe for Shortcrust Pastry, replacing half of the white flour with plain wholemeal flour. You may need a little extra water due to the absorbency of wholemeal flour.
nut pastry: Follow the recipe for Shortcrust Pastry, stirring in 40 g (1 1/2 oz) very finely chopped, shelled walnuts, cashew nuts, hazelnuts or almonds before adding the water.
cheese pastry: Follow the recipe for Shortcrust or Wholemeal Pastry, stirring in 125 g (4 oz) finely grated Cheddar or other hard cheese, or 45 ml (3 tbsp) freshly grated Parmesan cheese, and a pinch of mustard powder before adding the water.
sesame pastry: Follow the recipe for Shortcrust or Wholemeal Pastry, stirring in 40 g (1 1/2 oz) toasted sesame seeds before adding the water.
poppy seed pastry: Follow the recipe for Shortcrust or Wholemeal Pastry, stirring in 15 g (1/2 oz) poppy seeds before adding the water.
herb pastry: Follow the recipe for Shortcrust or Wholemeal Pastry, stirring in 45 ml (3 tbsp) chopped mixed herbs before adding the water.
olive pastry: Follow the recipe for Shortcrust or Wholemeal Pastry, stirring in 60 ml (4 tbsp) finely chopped stoned black olives before adding the water.

Note: Shortcrust pastry can be baked straight away, but it is better if allowed to ‘rest’ in the refrigerator for about 30 minutes before baking. Bake at 200°C (400°F) mark 6, except where otherwise specified, until lightly browned.

Using a Food Processor

A food processor makes shortcrust pastry very quickly and gives good results. It is most important not to overmix the dough as a food processor works in seconds not minutes. For even ‘rubbing in’, turn the machine on in short bursts rather than let it run continuously. Never overload the processor bowl; if making a large quantity of pastry, make it in two batches.

Mix the flour and salt together in the bowl of the food processor. Add the fat to the flour. Mix for a few seconds until the mixture resembles fine breadcrumbs.
Add 45-60 ml (3-4 tbsp) chilled water through the funnel and process briefly until the mixture forms a smooth dough. Roll out and use as for shortcrust pastry.