Sweet Rich Shortcrust Pastry Recipes

OLD-FASHIONED SWEET SHORTCRUST PASTRY

Steps:

• Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour.

SWEET SHORTCRUST PASTRY

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.

SWEET RICH SHORTCRUST PASTRY

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.