Monday, 15 August 2011

All in One Shortcrust Pastry

This is the key to many recipes sweet or savoury. I keep a batch in the freezer all the time, but I am not adverse to buying ready made for those days when I'm in a hurry.

Makes approx 650-700g

400g Plain flour
200g Stork Block Margarine
5-6tbsp Cold Water

Place all the ingredients in a food processor with the blade attachment, whizz until the ingredients come together, add a more water if needed. Tip onto a large sheet of cling film, wrap and chill for at least 20 minutes. Gently knead before rolling out. The pastry will keep in the fridge for two days or freeze for up to three month.

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