Rich Shortcrust Pastry Recipes

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SWEET SHORTCRUST PASTRY



Sweet shortcrust pastry image

Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Time 20m

Yield Makes around 300g

Number Of Ingredients 4

150g plain flour
75g unsalted butter
50g icing sugar
1 egg yolk

Steps:

  • Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
  • Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.

Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

RICH SHORTCRUST PASTRY



Rich Shortcrust Pastry image

A recipe for a rich shortcrust pastry which I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798 in which the sugar and vanilla essence are omitted, and can be used - with this adjustment - for any savoury tart; or, exactly as posted, for sweet tarts.

Provided by bluemoon downunder

Categories     Dessert

Time 37m

Yield 1 quantity of pastry

Number Of Ingredients 7

1 1/2 cups plain flour
1 pinch salt, to taste
100 g unsalted butter, chilled, diced
1/4 cup caster sugar
1 egg yolk
2 drops vanilla essence
1 -2 tablespoon ice water

Steps:

  • Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
  • Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
  • Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
  • Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
  • Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
  • Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.

Nutrition Facts : Calories 1644.3, Fat 87, SaturatedFat 53.1, Cholesterol 381, Sodium 178.1, Carbohydrate 193.8, Fiber 5.1, Sugar 50.6, Protein 22.6

RICH SHORTCRUST PASTRY



Rich Shortcrust Pastry image

Everyone was asking me for this pastry recipe, so here it is! It's rich, tasty, and versatile. Freeze what you don't need to use. Enjoy!

Provided by Em Harries

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 32

Number Of Ingredients 5

4 cups all-purpose flour
1 ½ teaspoons salt, or more to taste
1 ½ cups butter
3 eggs
1 cup cold water

Steps:

  • Mix flour and salt together in a large bowl. Cut butter into the flour mixture until it is the consistency of breadcrumbs.
  • Lightly beat eggs together in a separate bowl; stir into butter-flour mixture. Add water and mix just until incorporated, using your hands to bring dough together.
  • Turn dough onto a floured work surface and cut into 4 portions. Refrigerate dough for 15 to 30 minutes before using.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 12 g, Cholesterol 40.3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 5.6 g, Sodium 177.4 mg, Sugar 0.1 g

PERFECT SHORTCRUST PASTRY



Perfect Shortcrust Pastry image

A recipe handed down through 4 generations of my maternal family and tweaked a little by me to make the most delicious short, melt in the mouth pastry that you will ever, ever taste!

Provided by kimpearce

Time 45m

Yield Makes 1 pie and 2 dozen small pies or jam tarts

Number Of Ingredients 8

1lb self raising flour - yes self raising trust me!
2 tablespoons cornflour
1 tablespoon icing sugar
4oz butter
4oz Trex
Generous pinch of fleur de sel salt
1 medium egg
4-6 tablespoons of cold water

Steps:

  • Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry and 2 tablespoons of cornflour and the salt for savoury. Place into the food mixer, I have a Kenwood K Mix but any will do the same job although food processors will do the job much quicker and it is easy to overwork the pastry with them, so be careful. You can do it by hand of course.
  • Cut the butter and Trex into small cubes and put in the Kenwood with the K beater on to rub the fat into the flour, have on slow speed until it resembles breadcrumbs.
  • Add the 1 egg and enough cold water whilst the machine is still running until it starts to come together. Stop the mixer and combine the dough into a ball, wrap it in clingfilm and put in the fridge for at least an hour. Never, ever over handle pastry or add too much water, this will make it tough - it should feel soft and come together with just a little encouragement.
  • Roll out with a little flour make your desired recipe and cook at 220 degrees until golden brown. I always put pies on a flat baking sheet preheated with the oven. This pastry will be golden and short and melt in the mouth, almost like shortbread.

SWEET RICH SHORTCRUST PASTRY



Sweet Rich Shortcrust Pastry image

I always use this pastry with my luxury mincemeat for my Christmas mince pies. When rolling out try not to do it too often as it will become tough. Also check it after 20 minutes as I've found that they can take longer to cook.

Provided by Lou van

Categories     Christmas

Time 1h20m

Yield 18 pies

Number Of Ingredients 8

225 g plain flour
115 g butter, diced must be cold
50 g lard, diced must be cold
25 g icing sugar
1 egg, lightly beaten
1 orange, zest of, grated plus
2 -3 teaspoons orange juice
1 pinch salt

Steps:

  • Sift the flour and salt into a bowl.
  • Add the butter and lard and rub into the flour until it resembles breadcrumbs. This can be done in a mixer or use a special pastry tool or your fingers.
  • Stir in the icing sugar and orange rind.
  • Add the egg and the orange juice gradually until you can bring it together to form a smooth dough. Its essential that the pastry isn't overworked, too much handling makes it tough.
  • Put in a plastic bag and refridgerate for half an hour.
  • Remove from fridge and roll out using to make the mince pies with the mincemeat. Bake at 180C for 15-20 minutes.

Nutrition Facts : Calories 137.2, Fat 8.4, SaturatedFat 4.5, Cholesterol 28, Sodium 49.4, Carbohydrate 13.4, Fiber 0.4, Sugar 1.5, Protein 2

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