Blind-baking the shortcrust pastry Use a fork to prick holes all over the base, being careful not to go all the way through the dough. mary berry sweet shortcrust pastry recipe / sweet mince pies with mary berry's pastry. Note: If you want sweet shortcrust pastry mix in 4 - 5 tablespoons of caster sugar (fine sugar) or icing sugar (powdered sugar) to the flour. Use it as a base for tarts, pies or quiches. Paint top with egg wash. Place onto a baking sheet and bake in an oven at 204°C (400° F . Put all the ingredients into the bowl of a food processor and pulse a few times until the mixture resembles breadcrumbs. Lightly knead the dough into a smooth ball. Thaw frozen shortcrust pastry overnight in the refrigerator, then bring back to room temperature at least 30 minutes before rolling. Add the cold vegan butter. It can also be cut in or rubbed into the flour as pea-sized shapes before the final dough is made. Knead gently until smooth. Moisten the edges with egg wash (beaten egg), then fold over the pastry and seal together. Press dough into a ball and knead gently on a floured surface until smooth. The classic shortcrust pastry is generally meant to be salty. Sweet doughs are seasoned e.g. Put the flour into the bowl of a food processor. Watch the colour. Roll the rolling pin across the top to cut off the excess pastry. Total Time 40 mins. 2) Foaming method Advertisement. Stir until totally combined. Put the tin into the preheated oven and bake for 12 minutes. In a large bowl, sift the flour and salt together. Rice will also work if you don't have baking beans. Unroll it over the quiche pan or pie dish - 23cm / 9". Roll and handle shortcrust pastry as little as possible as overworking it can produce tough and unpleasant results. Place the flour and salt in a food processor. Wrap dough in plastic wrap and refrigerate for 30 minutes. Shortcrust pastry is the most common type of pastry and very easy to make though it does need to be kept cool and handled as little as possible. The golden rules of shortcrust pastry. But if you're going to make beautiful golden flaky pastry without a soggy bottom in sight - there are a few golden rules you need to know. It's not drastically important in making it workable, it's more important in the texture of the finished result. Types of short crust Add half the weight of the flour in cold cubed butter, for example, we used 250g plain flour and 125g butter. Butter must be as cold as possible - warm or melted butter can make pastry greasy. Use for sweet and savoury flans, pies, tarts and tartlets, pasties, quiches and turnovers etc. But as with any pastry recipe, resting is the key to success, as once it's rested in the refrigerator, the pastry . Sweet shortcrust pastry calls for the addition of a little icing sugar, and is richer, due to the addition of an egg to the mixture. Making shortcrust pastry in a food processor takes just minutes. My shortcrust pastry contains a few extra flavours that make it more well-rounded in my opinion and through a lot of experimenting I have found a . Gradually add enough water to bring the dough together. Nowhere in cooking is the science more apparent and more important than in pastry-making. Transfer the mix to a bowl and add the iced water little by little mixing with a blunt edged knife until the dough just comes together (don't over process). See (Note 2). Wrap dough in plastic wrap and refrigerate for 30 minutes. Use the same method as above, mixing the flour and icing sugar together, adding the butter, then the egg and lemon juice: 7oz plain flour, plus extra for dusting. The most common methods are 3: Classic Method; Creaming Method (Sablée) Whipped Method . Shortcrust Pastry. But a well-made, thinly . Making a shortcrust pastry by hand is simple, soothing and fun to do. General rule of thumb for shortcrust pastry is to use cool ingredients and keep the pastry cool while making and resting. Melt the butter in a saucepan. This shortcrust pastry recipe is easy and quick. The perfect pastry is soft and 'short', or crumbly. I love the fact that a perfectly crisp pastry case (the result of blind-baking) opens up a world of exciting possibilities in baking with all manner of savoury and sweet tarts just waiting . Variation: To make chocolate shortcrust pastry, process 2 tbs premium cocoa powder with flour, sugar and butter, then add 1 egg and chilled water. Shortcrust pastry is such a versatile pastry and it only takes minutes to make up a batch and then leave it wrapped in the fridge until you want to use it. Here the sweetness would be covered up by the tanginess of the sourdough starter. Shortcrust Pastry. PASTRY Short crust pastry This type of pastry contains minimum 40% to even 80% fat than all other remaining ingredients. It can be used to make sweet or savour recipes as it doesn't contain any sugar. Place the beaten egg into a measuring jug, add enough milk to make 1 cup (250 ml). To make the pastry you need gluten free plain flour (I use FREEE by Doves Farm or Shipton Mill), xanthan gum, salt, unsalted butter, a large egg and a little water. Fill the pastry case with a round of baking paper and add baking beans (see tip) to weigh it down. Step 1. Add the butter and process for 10 seconds or until the mixture looks like breadcrumbs. Roll out the short pastry 1/4" (5 mm) thick. In a food processor, combine the flour and salt. Then cover the entire pastry base with foil and fill the contents of the tin with baking beans. You only need 5 simple ingredients and 10 minutes to make it! Pate brisee is the French version of classic pie or tart shortcrust pastry. Water, however, is absorbed at a much slower rates into flour proteins when the temperature is colder. For a 9 inch pastry case made from rich shortcrust pastry, you will need: 8 oz (225 g) plain flour, 6 oz (170 g) butter, 2 - 3 tbsp of water, 1 egg yolk and a pinch of salt. Only once the fat has been 'rubbed' in will you add extra moisture (water or milk for instance). Use this recipe with our Quiche Lorraine recipe. Directions Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Bring to cool room temperature before rolling. Sift flour into a bowl and rub in butter. Answer: Water mixed with flour helps swell the flour granules so they can form gluten. Method STEP 1 Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Can you use dough hooks for pastry? Bring refrigerated shortcrust pastry back to room temperature at least 30 minutes before rolling. How To Make Sweet Shortcrust Pastry. Sausage Roll. Pate brisee is the French version of classic pie or tart shortcrust pastry. In a food processor, combine the flour and salt. Keeping the butter out of the fridge and letting it soften before starting your preparation is the best way to definitely ruin the shortcrust pastry before you even weigh the ingredients. Use the dough to make a pie with a top and a bottom crust or line two 9 to 10-inch (23 to 25 cm) pie plates. STEP NINE Lightly knead the dough into a smooth ball. Place the flour and salt into a large mixing bowl and combine. Step 2 Press dough into a ball and knead gently on a floured surface until smooth. For a salty dough it is good to add cheese, paprika powder, cumin, etc. Here we show you how to make homemade shortcrust pastry from scratch - it's easier than you think! Versatile shortcrust makes terrific tarts, pies and party . A rich shortcrust pastry recipe is similar to basic shortcrust but has an egg and sugar added to it. The types of fats used in making shortcrust pastry are lard, butter (usually . To make a sweetcrust pastry to be used for sweet pies or tarts, add 1 oz (30 g) of caster sugar to the ingredients below. In a food processor. 3 Ways To Make Gluten Free Shortcrust Pastry Kimi Eats Gluten Free from i2.wp.com Place 1/3 of the fat into the flour mixture and mix until it resembles breadcrumbs. Keeping the butter cold . Shortcrust pastry is simple to make and requires only 4 ingredients. with lemon zest, cinnamon, cocoa, or vanilla. STEP 3 Knead the dough briefly and gently on a floured surface. Shortcrust pastry is the dough that I use most frequently when I make pies, it is easy to make, easy to lower (roll it) and easy to lay down into a mold or a tart ring. You can also add an egg yolk, before adding the water, for extra richness. Give them a good whisk to combine. STEP 2 Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. To roll, lightly flour dough and counter. Heat oven to 200C/180C fan/gas 6. Making shortcrust pastry in a food processor This method is simple and super quick. The water binds the ingredients together Function of Flour: Adds bulk Why is Strong plain flour is used in choux and flaky or rough puff pastry? In this type of dough the fat is rubbed into the flour. Wrap in baking paper. Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won't be quite as rich and buttery. When you cook it, the fat melts, leaving pockets in the dough, causing it to form flaky layers. Step 3. This is a quick and easy recipe for making a shortcrust pastry tart case. Quick shortcrust pastry can be made with a robot, but before using a robot, it is best to master its realization by hand and recognize its success factors. Bake for 15 mins, then carefully remove the paper and beans and cook the pastry for 5 mins more (this is called baking blind). Add egg yolk and enough water to make ingredients cling together. Scrape any butter that has become stuck on the pastry cutter off using a regular dinner knife. Make a well again and place the egg yolks, sugar and lemon zest (only the yellow part) in the centre. Making Shortcrust Pastry in a Food Processor. That's why purists recommend cold ingredients, cold equipment and marble boards. Shortcrust pastry (or short dough) is a specific term that refers to a ratio of ingredients. The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. My suggestion is to follow a recipe and see which one works for you. Some recipes use grated butter, some use one size butter pieces, either large or small, and some use a two-stage, two size method for incorporating the butter. Let's have a look at the differences and at the ideal preparations for each method. This results in a crisp, light pastry. The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Shape into a 2cm-thick disc. Rest. Plus, a recipe to make your own shortcrust pastry from scratch. Add the water and blitz again in short bursts until the mixture comes together to form . It is made, quite simply, from flour, fat and water, with nothing else added. First, there's no sugar in the recipe. All seem to work. So be very careful, the butter must be very cold: that's the tip to make a perfect shortcrust pastry.More hot is the butter, in fact, the more the shortcrust pastry will be difficult to work with, it will not . How-to videos. I admit, shortcrust pastry may not seem like the easiest dough to master but all it takes to make a beautiful pie and a crunchy tart shell is a good recipe that you can rely on. Filter This Page. Add 2 tbsp very cold water and pulse again. Method. Most of the people and popular chefs say that the basic shortcrust pastry is extremely versatile and easy to make. ; Add the butter and process just for 7-8 seconds on low until the pieces of butter are about the size of a pea. The basis of shortcrust pastry is 'half fat-to-flour', of which butter is the most common fat used, with a small amount of ice cold water added at the end to bring the pastry together. If it's too dry, add water; if it's too wet, add flour; if it's a sticky mess when you roll it out and it won't come off that counter, then knead it back together again with a little flour, then roll out again. Presence of excess amount of fat actually shorten the gluten strands to make short, non-elastic dough, which ultimately results to a very crispy product, hence the name is short crust. First of all, into a large bowl add the flour, salt and cold cubed butter. Shortcrust pastry is one of the most widely used pastry bases in Italian pastry-making; mixing methods can vary greatly. Bake it blind. While shortcrust pastry is not difficult to make, it is important to follow a few basic rules . Short crust pastry dough is a special type of dough, made with mostly fat and flour. Making your own pastry in the kCook Multi is quick and easy, just follow this recipe which also details how to line a tart case and blind bake. You might add a little more egg, but not too much as the. It is a popular choice for tart and quiche bottoms, while delicate puff pastry is preferable for turnovers and upper pastry crusts. Some people worry about making shortcrust pastry, but it's not hard and you get loads of opportunities to get it right. STEP EIGHT Line the pastry dough with 4 layers of cling film, then fill with baking beans. Lemon juice added to flaky or puff pastry to to strengthen gluten. This is in contrast to making bread, where the aim is to develop the gluten to create an elastic texture and tough crust, achieved by adding plenty of water and vigorous kneading. Function of Water in pastry shortcrust. Shape into a 2cm-thick disc. There are no baking skills required and if you follow the few simple steps in that recipe you are sure to end up with a fresh and delicious pastry you can use for all kinds of savory quiches and sweet tarts. Always measure the ingredients accurately, keep the ingredients cool and do not over work. Add half the beaten egg and continue to whiz. You can make shortcrust pastry in a food processor if you have one. Place the flour and butter (cut into cubes) in the bowl of the processor and blitz in short bursts until the mixture resembles fine breadcrumbs. I use a food processor to make the recipe nice and quick. Transfer the mix to a bowl and add the iced water little by little mixing with a blunt edged knife until the dough just comes together (don't over process). When the pastry mixture becomes too warm, the end result is a greasy and/or heavy, dull finished pastry crust. Prep Time 10 mins. Put the flour, salt, chilled butter and sugar (if the pastry is sweet) in the bowl of your food processor. Turn pastry onto a lightly floured surface. Types Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. Milan shortcrust pastry recipe. The trick of this type of pastry is that the fat will form little pockets of fat within the dough. 2. Optional extra "safe measure" refrigeration - 15 minutes. The other reason I like this method is so that the heat from my hands can't melt the butter. basic shortcrust pastry INGREDIENTS 2 cups (300g) plain (all-purpose) flour 145g butter 2-3 tablespoons iced water METHOD Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Just make sure you don't overwork the mixture. On a floured work surface or between two sheets of parchment paper, roll out the dough to about 1/8 inch (3 to 4-mm) thick. Step 2. If you're making shortcrust pastry plain flour is recommended because it will create a crumbly surface instead of tough. Refrigerate for 20-30 minutes or until firm enough to roll out. For shortcrust, the ratio of flour used is double the amount of fat by weight. Empty the dough onto a lightly floured surface and roll it into a ball. Step 1 Sift flour into a bowl and rub in butter. Put the flour, salt and chilled butter in the bowl of a food . STEP 4 Wrap in baking paper. Rub a little room-temperature butter all over the inside of the tin, then dust with flour. Making The Perfect Butter Shortcrust Pastry Dough. In a food processor. To understand what makes pastry react in certain ways, you need to know a little science. Using your fingertips, work the vegan butter into the dry ingredients until you get a mixture resembling breadcrumbs. Shortcrust pastry is thick, hardy, and does not puff or separate into layers. Add ice water and mix briefly, about 30 seconds, to form a soft dough. Sand dough, on the other hand, is mainly sweet. Add butter and quickly cut it into flour until mixture resembles coarse meal. When making shortcrust pastry you need to restrict the development of gluten, in order to keep the pastry short and tender. Mix together flour and icing (powdered) sugar in the food processor so it's evenly dispersed. Shortcrust pastry is made up of flour, fat and a liquid to bind, the fat generally being about half the amount to flour. Add the egg yolk beaten with the ice-cold water and pulse until the mixture just comes together to form a dough, adding a tiny bit more water if you think it's needed. Methods for making shortcrust pastry: 1) Manual chopping method. This pastry is also known as pate sucrée. Flour contains protein which, when mixed with water, becomes gluten. Once melted, pour on top of the dry ingredients. Turn pastry onto a lightly floured surface. Using your food processor when making shortcrust pastry is dead easy and super quick. VARIATION - Sweet Shortcrust Pastry. Remove the pastry ball, cover in cling film and place in the fridge for 20 mins to rest before using. ~ Preheat the oven to 375ºF/190ºC/170ºC fan/gas 5. If you're making puff pastery, adding some bread flour that's high in protien to your plain flour is a good idea. Repair tears. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. How to make shortcrust pastry. It will come together into a cookie dough like mixture. Save the sweet uses for a normal shortcrust pastry recipe. Press the mixture into a greased (that's important here) 9-inch pie plate. Flour contains gluten, and the more you work the flour, the more the gluten develops and toughens the pastry, so always work quickly and lightly. We are a nation of pie lovers, but many of us are afraid of making one from scratch! Don't stretch. To make a sweetcrust pastry to be used for sweet pies or tarts, add 1 oz (30 g) of caster sugar to the ingredients below. The fat melts during baking, leaving air spaces. Refrigerate for 20-30 minutes or until firm enough to roll out. Mixing Methods for Shortcrust Pastry . This quantity of pastry is suitable for an 8inch loose bottomed tart tin with plenty to hang over the sides to allow for shrinkage when resting the pastry and during baking. Tips for working with shortcrust pastry Don't overwork the dough. Shortcrust pastry is made by combining twice the amount of flour to fat by weight, plus a little cold water to bind it all together. The golden rule of making shortcrust pastry is to keep the ingredients, equipment, and your hands as cool as possible. What are the rules of making shortcrust pastry? Mixer with dough hooks. Step 3 Use pastry for tarts, pastries, quiches, or other savory goodies. Add 2 tablespoons of caster sugar to the rubbed in butter and flour mix to make a sweet shortcrust pastry. Fats contribute to the flakiness and tenderness of pastry by being layered in between sheets of thin dough. Wrapped in film to . Add the butter and process for 10 seconds or until the mixture looks like breadcrumbs. It is made with flour, fat, butter, salt, and water to bind the dough. In terms of baking, this relates to the amount of fat being used versus the amount of flour. Showing 1-16 of 19 recipes. Allow a little overhang. Watch how to make shortcrust pastry: Print Email Pin. VARIATIONS What is the function of fats in shortcrust pastry? as it contains more gluten - this is needed to make the dough and give the pastry elasticity. 125g shortcrust pastry of the loveliest kind one medium onion - could be red or white - thinly sliced 15 g butter OR 1 tablespoon of olive oil OR a mix of both 100g tasty cheddar cheese - grated ~ Cook the onion this way - it will be soft, buttery and delicious. Knead gently until smooth. Method. Flour and butter are the main ingredients of a shortcrust. We share some of our tips for making the perfect shortcrust pastry, and help demystify common pastry problems. Shortcrust pastry recipes. Sift the flour into a large bowl, make a well and add the soft diced butter, stir in a pinch of salt and rub in with your fingertips, until the mixture resembles fine breadcrumbs. Use the dough to make a pie with a top and a bottom crust or line two 9 to 10-inch (23 to 25 cm) pie plates. Add egg yolk and enough water to make ingredients cling together. Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim). While the motor is running, add enough iced water to form a smooth dough. Place the sausage meat onto the pastry. Use the pulse button to process until the mixture resembles coarse breadcrumbs. When you roll out pastry dough, you are created interleaving layers of fat and the flour/water mix. What it provides is a light crisp, melting crust, which has all the important flavours of the wheat - all that you imagine home-made pastry to be. It is made with flour, fat, butter, salt, and water to bind the dough. Chilling: 30 mins. Variation: To make chocolate shortcrust pastry, process 2 tbs premium cocoa powder with flour, sugar and butter, then add 1 egg and chilled water. Though it may at first seem a little sticky, rich shortcrust pastry is easy to handle. Uncooked pastry can be stored in the fridge for up to three days, or frozen for one month and you could freeze it in the tart case ready for baking another time. and powdered/icing sugar in a large bowl. Then follow this simple method and you'll have wonderful gluten free shortcrust pastry in no time at all. Pastry is your friend. Set to the side. Marilyn, there are many different techniques used in making pastry doughs. A selection of pie, tart and quiche recipes using both homemade and ready-made shortcrust pastry. Place the flour and salt in a food processor. The case for shortcrust - not fashionable, not clever, not over-rich, but for my money the humble shortcrust is one of the best pastries of all. For a 9 inch pastry case made from rich shortcrust pastry, you will need: 8 oz (225 g) plain flour, 6 oz (170 g) butter, 2 - 3 tbsp of water, 1 egg yolk and a pinch of salt. The way to make Sourdough Shortcrust Pastry is mostly the same as your typical sweet shortcrust pastry recipe, but with a couple of changes. Nutrition Facts ~ Allow to cool to room temperature. Using the pastry cutter, push and twist it into the flour, rotating the bowl occasionally. A instruction video of Gordon Ramsay. Use a metal tart tin. Put aside. Work quickly as it makes a lighter pastry. To make the vegan shortcrust pastry: Combine the all-purpose flour, almond flour. STEP SEVEN Line the prepared tart tin with the rolled dough. This is Paul Hollywood 's recipe. Temperature The resulting pastry is buttery, perfectly short and just melts in the mouth. Pulse the flour, salt, butter and cheese, if using, together until the mixture resembles breadcrumbs. Extremely Versatile. This will help it be stonger so that is doesn't fall apart. Don't add too much or the pastry will become tough. STEP SIX Roll the rested dough on a floured surface. Add a pinch of salt (and sugar, if making a sweet pastry). Shortcrust pastry can be made in advance. Types Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Cut into desired size squares, for example 4" (10 cm) wide. On a floured work surface or between two sheets of parchment paper, roll out the dough to about 1/8 inch (3 to 4-mm) thick. 5 from 1 vote. How do you make Shortcrust Pastry?