Shortcrust pastry is dough usually made and used for pie crust, savoury dishes, or any dish that requires a light pastry. It is quite simple to make and only requires about 15 minutes to make with a sit time of at least 30 minutes. When making be sure to keep ingredients and utensils, along with your hands cool or cold. This recipe requires you to use your hands to mix and you want to keep your hands cold so you don't melt the butter.
Ingredients:
Optional Ingredients:
Making Shortcrust Pastry:
In a bowl or over a clean flat surface sieve flour from a slightly elevated position (if using sugar also sieve sugar over the flour). Add salt and mix together dry ingredients.
Using your fingers combine and work cubes of butter into the flour (and sugar) until crumbly like bread crumbs. You'll want to rub your thumbs against your fingers. (As a flavourful option mix in lemon zest.)
Mix or knead in the eggs (be sure to beat eggs separately) and milk/water. Combine until the dough binds or until you make a ball of dough. Lightly flour or add more milk/water if mixture is to wet or dry.
Take the dough and press flat. Lightly flour and wrap with plastic wrap and place in fridge for at least 30 minutes.
To make this dough using an electric mixer combine dry ingredients first, then while on a low setting one at a time mix in butter first until crumbly. While still on low add in eggs and milk/water until combined. Remove mixture from bowl then knead into a dough ball, gently add flour or milk/water as required. Once finished press flat and cover as stated above, refrigerate for at least 30 minutes.
This pastry dough is great for adding a special and unique touch to it, quite like the optional sugar and lemon zest added above. You can incorporate some of your favourite flavours like cinnamon or coconut milk for desserts, or you ground chilli pepper or freshly ground dill for savoury dishes. You'll want smooth dough so be sure to add ingredients that will blend well and will allow the pastry to lie flat when using.
Ingredients:
- 200 g all-purpose flour (To make a lighter or flakier pastry you'll want to use half all-purpose and half cake flour)
- Pinch of salt
- 110 g butter, cubed
- 2-3 tbsp cold water or milk
- 2 eggs beat
Optional Ingredients:
- 100 g icing sugar, sifted
- Zest of 1 lemon
Making Shortcrust Pastry:
In a bowl or over a clean flat surface sieve flour from a slightly elevated position (if using sugar also sieve sugar over the flour). Add salt and mix together dry ingredients.
Using your fingers combine and work cubes of butter into the flour (and sugar) until crumbly like bread crumbs. You'll want to rub your thumbs against your fingers. (As a flavourful option mix in lemon zest.)
Mix or knead in the eggs (be sure to beat eggs separately) and milk/water. Combine until the dough binds or until you make a ball of dough. Lightly flour or add more milk/water if mixture is to wet or dry.
Take the dough and press flat. Lightly flour and wrap with plastic wrap and place in fridge for at least 30 minutes.
To make this dough using an electric mixer combine dry ingredients first, then while on a low setting one at a time mix in butter first until crumbly. While still on low add in eggs and milk/water until combined. Remove mixture from bowl then knead into a dough ball, gently add flour or milk/water as required. Once finished press flat and cover as stated above, refrigerate for at least 30 minutes.
This pastry dough is great for adding a special and unique touch to it, quite like the optional sugar and lemon zest added above. You can incorporate some of your favourite flavours like cinnamon or coconut milk for desserts, or you ground chilli pepper or freshly ground dill for savoury dishes. You'll want smooth dough so be sure to add ingredients that will blend well and will allow the pastry to lie flat when using.
Based in Toronto, Renee Ferguson has been writing wedding and destination wedding articles, tips, and advice since 2009. She is a Certified Wedding Coordinator and Consultant.
Article Source: http://EzineArticles.com/?expert=Renee_D_Ferguson
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