‘In a perfect world all men would be pastry chefs’
– Ed Polish
Unfortunately we are not always that lucky…so here is my simple short crust pastry recipe.
To make more or less, remember the proportions – half fat to flour – and don’t add too much water or the pastry will be hard. For best results, make sure the butter is cold. If other dry ingredients are included in the recipe, add them at the same time as the salt.
- 250g plain flour
- 100g butter cubed
- Pinch of salt
- Herbs if required
- 2-3 tbsp water
- Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt, and any herbs, then add 2-3 tbsp water and mix to a firm dough.
- Knead the dough briefly and gently on a floured surface.
- Wrap in cling film and chill to use later or freeze.
This pastry is great to have pre-prepared for mid week meals, such as Quiche and savoury tarts.
For a sweet version, add 30g of sugar and add a mixture of a 1 egg and little milk to form the dough.
Why not experiment with seasoning with a touch of cinnamon for added flavour?