Shortcrust Pastry
This recipe was advised to me by my Nan, who said ‘you must add half butter and half vegetable fat’ (shortening). She makes the best pies and tarts in the world. There isn’t a great deal that goes into pastry to begin with but the best version is below…
Ingredients
225g (8oz) Plain Flour
¼ tsp salt
50g Stork butter for Pastry, (comes in foil) (chopped into cubes)
50g TREX Vegetable Fat (chopped into cubes)
Cold water, 1-1½tsp per 25g (1oz) of Flour
Directions
Sift flour and salt together in a bowl
Add butter and vegetable fat. Rub the fats into the flour until they look like fine breadcrumbs
Slowly add water as it’s important not to over wet your pastry. Combine the crumbs while adding the water and just as all the crumbs stick together turn out and knead until smooth and crack-free. Add more water if needed by dampening one hand and kneading in.
Roll out pastry when you are ready to use it. If you want to use it later place in foil or plastic wrap and refrigerate.
If you are following a recipe please use those cooking instructions. Otherwise, a good guide is 200-220°C (400-435°F) Gas Mark 6-7
Happy Baking!!
Notes: If you’re not familiar with the brands stated above, I’ve provided a picture below.
TREX and Stork Products
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