Short Crust Pastry (Sweet) – 1

I know this should have been posted before Christmas since I used this recipe to make Mince pies. However, since this pastry can be used any time, it deserves to be posted and shared.

This is a good short crust pastry for individual small pies.

Ingredients: makes about 24 individual small pies

2 cups plain flour (all-purpose)

150g unsalted butter

1/2 teaspoon salt

2 tablespoon white sugar

2 egg yolks

2 tablespoons cold water

Method:

  • Place the flour, salt & sugar in a mixing bowl. Mix it all up.
  • Dice the cold butter and add to the dry ingredients. Using your fingertips or pastry cutter, mix the butter & flour together till it resembles breadcrumbs or lumps. Try and make sure all the pieces of butter is mixed in.
  • Add the cold water to the egg yolks and give it a little whisk to break up the yolks. You can use a fork or spoon, no need to use the egg whisk.
  • Add that to the flour & butter mixture. Mix till it forms a smooth dough, then stop. Do not over knead, as it causes the dough to be tough not flaky.
  • Place the dough in a bag or cling wrap. Refrigerate at least 20 minutes before use for easier handling.

 

 

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