Savory Shortcrust Recipes

SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS

Savoury Shortcrust Pastry for Quiches and Tarts image

This 4 ingredients Savoury Shortcrust Pastry for Quiches, Tarts & Pies is super quick and easy to prepare in the food processor. This simple savoury pie crust is so flakey and light - you will never want to buy a pre-made one ever again!

Provided by A Baking Journey

Number Of Ingredients 4

Ingredients

200 gr (1 1/3 cup) Plain / All Purpose Flour
1/2 teasp. Table Salt
100 gr (7 tablesp.) Unsalted Butter (very cold)
65 ml (1/4 cup) Water (very cold)

Steps:

Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.

Nutrition Facts : Calories 1445 kcal, Carbohydrate 153 g, Protein 22 g, Fat 83 g, SaturatedFat 52 g, Cholesterol 215 mg, Sodium 1181 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

BRITISH SHORTCRUST PIE PASTRY

British Shortcrust Pie Pastry image

Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.

Provided by Piques

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 35m

Yield 2

Number Of Ingredients 4

Ingredients

1 cup all-purpose flour
¼ cup chilled butter
¼ cup shortening
4 tablespoons ice water, or more as needed

Steps:

Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

Nutrition Facts : Calories 657.5 calories, Carbohydrate 47.7 g, Cholesterol 61 mg, Fat 49.3 g, Fiber 1.7 g, Protein 6.7 g, SaturatedFat 21.1 g, Sodium 165.6 mg, Sugar 0.2 g

SHORTCRUST PASTRY

Shortcrust Pastry image

This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.

Provided by Food Network

Categories dessert

Time 50m

Yield makes 1 (14 ounce) crust

Number Of Ingredients 4

Ingredients

7 ounces all-purpose flour, sifted
Pinch of salt
7 tablespoons chilled butter, cubed
1/2 to 1 medium egg, beaten

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

Shortcrust Pastry image

Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.

Provided by Joanna

Categories Desserts Pies 100+ Pie Crust Recipes

Time 40m

Yield 8

Number Of Ingredients 4

Ingredients

1 ½ cups all-purpose flour
½ cup cold butter, chopped
1 egg yolk
3 teaspoons ice-cold water, or as needed

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.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 18 g, Cholesterol 56.1 mg, Fat 12.3 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.5 g, Sodium 83.2 mg, Sugar 0.1 g

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