Rich Shortcrust Pastry

Rich Shortcrust Pastry

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Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.
Calories: 1034


  • 1/4 lb plain flour bread flour
  • 1 pinch of salt
  • 1/3 cup butter or block margarine and lard
  • 1 tsp caster sugar superfine granulated
  • 1 egg beaten


  • Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
  • Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife.
  • Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
  • Roll out and use as required.
  • Storing Rich shortcrust pastry 1. Uncooked dough, tightly wrapped in cling film or foil, will keep in a refrigerator for up to 1 days. Baked, unfilled pastry will keep in an airtight tin in a cool place for up to 5 days.
  • To freeze, wrap dough in heavy foil or freezer cling film before freezing. Thaw at room temperature betore unwrapping. Baked pastry should be placed in a rigid freezer container or heavy foil.
Calories: 1034 kcal
Carbohydrates: 91 g
Protein: 18 g
Fat: 67g
Saturated Fat: 40 g
Trans Fat: 3 g
Cholesterol: 326 mg
Sodium: 644 mg
Potassium: 200 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 2129 IU
Calcium: 60 mg
Iron: 6 mg
Dishes Pastries
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