Wednesday, 24 August 2011

Handmade Shortcrust Pastry Step-by-Step

This is  step-by-step instructions of how to make shortcrust pastry, because for some it seems to be impossible. I think that with this explanation it will help dispels all those fears. This is the pastry used for apple tart, pork pies, empanadas or for those with a sweet tooth some jam tarts. This keeps for a couple of days in the fridge or in the well wrapped up in the freezer for three months.

Makes 1kg

500g Plain Flour
250g Stork Block Margarine
250ml Cold Water


Weigh the flour, dice the margarine into cubes and tip both into a large bowl.

With the tips of your fingers rub the margarine into the flour, lifting the mixture up to let get some air into the finished pastry.When your are finished you should have what is commonly referred to as the breadcrumb stage.


Add the COLD water a little at a time and mix with a knife, you can stop adding the water when the mixture comes together with no extra flour remains at the bottom of the bowl.

Get your hands into the bowl for the last part and bring everything together.

Now after all that work it is time for the pastry to "rest".Wrap it in clingfilm and chill it for 30 minutes before rolling out is the best method. Flatten it our so that it chills evenly.

Now roll out your pastry on a lightly floured surface with a floured rolling pin and use it for whatever catches your fancy.

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