Potato Shortcrust Pastry recipe
information
Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
ingredients
1 cup (110 g) self-raising flour
2 oz (50 g) potatoes, peeled, cooked and riced
1 level tsp salt
1/3 cup (75 g) butter
cold water to bind
2 oz (50 g) potatoes, peeled, cooked and riced
1 level tsp salt
1/3 cup (75 g) butter
cold water to bind
method
1. Mix all dry ingredients together and rub in the butter.
2. Add sufficient water to bind, cover with cling film and allow to stand for at least 45 minutes.
3. Roll out and use for all pies, flans and quiches.
2. Add sufficient water to bind, cover with cling film and allow to stand for at least 45 minutes.
3. Roll out and use for all pies, flans and quiches.
serving amount
makes sufficient for a 20.5 cm (8 inch) dish
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
