Using a knife, stir in just enough of the cold water to bind the dough together. Add egg yolk and enough water to make ingredients cling together. You saved Shortcrust Pastry to your. this link is to an external site that may or may not meet accessibility guidelines. The basis of shortcrust pastry is 'half fat-to-flour', of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together. Step 2. Wrap the dough in cling film and chill for 10–15 minutes before using. Use the shortcrust dough in your favorite pie, tart, or quiche recipe. Step 1. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the … A quick and easy recipe for shortcrust pastry. Percent Daily Values are based on a 2,000 calorie diet. Put the flour and salt in a large bowl and add the cubes of butter. Sift flour into a bowl and rub in butter. Nutrient information is not available for all ingredients. Add half the beaten egg and continue to whiz. Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings. Add butter and quickly cut it into … Put flour and salt in the bowl of a stand mixer or food processor. large bowl, combine the flour and salt. Add more cold water a teaspoon at a time if the mixture is too dry. Add comma separated list of ingredients to exclude from recipe. Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another Most people won't think twice about serving basic cornbread when is on the table. Directions. Use pastry for tarts, pastries, quiches, or other savory goodies. Congrats! Cut the butter into the flour using a pastry blender or two knives to get a grainy texture and the butter is the size of peas. Try to work quickly so that it does not become greasy. Amount is based on available nutrient data. Allrecipes is part of the Meredith Food Group. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Using a cold knife, stir until the dough binds together. Info. 194 calories; protein 2.9g 6% DV; carbohydrates 18g 6% DV; fat 12.3g 19% DV; cholesterol 56.1mg 19% DV; sodium 83.2mg 3% DV. 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. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes. Step 3. Place the flour, salt, and butter in a food processor and whiz or pulse briefly. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes. You can make it by hand or in a food processor. Add egg yolk and enough water to make ingredients cling together. Only add enough water to bind it and then stop. 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 10–15 minutes before using. Read about our approach to external linking. Sift flour into a bowl and rub in butter. Your daily values may be higher or lower depending on your calorie needs. Use your fingertips to rub the butter into the flour until you have a mixture that … 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. Information is not currently available for this nutrient. Add comma separated list of ingredients to include in recipe. Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry… Form the dough into a ball.