Short crust pasty recipe

What makes a good shortcrust pastry?

Shortcrust pastry is made up of flour, fat and a liquid to bind, the fat generally being about half the amount to flour. … The perfect pastry is soft and ‘short’, or crumbly. Make sure all your ingredients are cold before you begin. This will help keep the pastry light and crumbly.

What are the rules of making shortcrust pastry?

Tips for working with shortcrust pastry

  • Don’t overwork the dough. Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results.
  • Use a metal tart tin. …
  • Don’t stretch. …
  • Repair tears. …
  • Allow a little overhang. …
  • Rest. …
  • Bake it blind. …
  • Watch the colour.

Can you put an egg in shortcrust pastry?

Add a pinch of salt (and sugar, if making a sweet pastry). Pulse the mixture together until it resembles fine breadcrumbs. Add liquid one tablespoon at a time. We used milk but your recipe may call for egg yolk or water, or a mixture.

Does shortcrust pastry need to be blind baked?

To prevent them becoming soggy, shortcrust pastry cases need to be partially cooked before adding moist fillings. This process, known as blind baking, which seals the surface and results in a crisp pastry case.

What does egg do in shortcrust pastry?

One common modification is to replace most of the water with an egg to enrich the flavour of a shortcrust pastry and to provide proteins, which help bind it.

Can I use self raising flour instead of plain in pastry?

Yes but it will just be a thicker crust. There will be nothing detrimental about it beyond it possibly being a bit uneven if it doesn’t rise uniformally. Yes, the pastry may be a bit puffier than with plain flour but if rolled a little thinner than usual it won’t matter much.

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What is the best fat to use in shortcrust pastry?


Why is plain flour used in shortcrust pastry?

For your basic sweet or savoury pastry, when you want a tender crust and a crumbly finish, you need to inhibit the development of gluten. … That’s why softer flour with lesser protein will increase your chances of making a shortcrust pastry that is crumbly rather than tough. Ordinary plain flour is fine.

Can you make pastry in a food mixer?

Cut the fat into roughly 1cm/1/2-inch cubes and add them to the mixer with the flour. … Lift the beater, take the bowl away from the mixer and add the water by hand, mixing the pastry with a palette knife or long, flat spatula.

Why does my shortcrust pastry crack when rolling?

If your shortcrust pastry is crumbling when you roll it out then it is most likely that the dough is too dry and you haven’t added quite enough liquid to it. … It also helps to wrap the pastry in clingfilm (plastic wrap) and let it rest in the fridge for at least 30 minutes before rolling it out.

What does adding egg to dough do?

Eggs make yeast breads finer and richer, help provide color, volume and also bind the ingredients together. Occasionally only the egg yolk is added to doughs for more tenderness. Eggs can be used as part of the liquid in your recipe.

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