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Rich Short Crust Pastry

9/29/2014

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A light, crumbly and rich pastry recipe

Rich sort crust pastry on a quiche
This is a wonderful pastry for quiches, pies and anything that needs a tasty pastry.

Richer than the standard short crust pastry this recipe uses all butter and a couple of egg yolks to achieve the full richness.

You can make this by hand or in a blender. The less you handle pastry the better. My grandmother always made a good pastry and she claimed it was because she had cold hands.

Ingredients

250g of plain flour
125g cold unsalted butter (cubed/diced)
2 egg yolks
pinch of salt
2-3 tablespoons of cold water

Method

If using a blender pop the flour, salt and butter in and pulse until well mixed and you have a bread crumb consistency. Add the egg yolks and mix. Then add enough water to combine the mix to a dough.

If making by hand
pop the flour, salt and butter in a bowl and mix with the tips of your fingers. The secret to good pastry is to handle it as little as possible.
Once you have a bread crumb consistency
add the egg yolks and mix (I usually use a knife from here until I have combined to a dough). Then add enough water to combine the mix to a dough.
Work the dough lightly until smooth. Cover in cling film (or pop in a plastic bag) and refrigerate for half an hour or more before using.
flour
eggs
butter
Picture
pastry mix
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  • Home
  • Pies
    • Short-Crust Pastry Pies
    • Gluten Free and Vegan Pies
    • Seasonal Pies
    • Pie Gallery
  • Catering
    • Pie and Mash Trailers
  • Weddings
    • Wedding Options
  • Contact