You will not need all of it. I use butter and white cooking fat or lard in equal measures for a basic shortcrust. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Turn off the machine, add the water through the hole in the top and pulse until just before it comes together into a ball.. For sufficient dough to line a 25cm pie plate or tin, or for a two-crust 20–23cm pie, use 1 1/4 cups each of plain and self-raising flour, 130g of butter and 4 tablespoons of iced water (the pinch of salt and the teaspoon of lemon juice remain the same). Pastry Ingredients Pastry Flour: Use good quality flour for pastry making. Nigella's Shortcrust Pastry recipe (from HOW TO EAT and the pastry for the Star-Topped Mince Pies both use UK plain flour, or Nigella also suggests in HOW TO EAT using 00 pasta flour. The butter gives it flavour (although you can substitute margarine if you are vegan) and the white cooking fat keeps it short and crisp. If you use butter straight from the fridge you may find it a little harder to rub in, so slightly warmer butter if fine. So why bother buying shortcrust pastry when it is easier and better to make your own. Mold pie pastry into 2 or 3, put in the bowl, cover with cling film and put in the fridge to rest for 30 minutes. I don’t wear sandals (not THAT sort of sandal anyway) or ethnic beads, but I do think spelt makes a really tasty characterful pastry, and light in a way that wholmeal wheat flour isn’t. ( Log Out /  * I’ve amended this post slightly to reflect my increased experience since I first wrote it, so if you’re returning to it you may find a few minor changes. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder. Continue rubbing in until the mixture resembles fine breadcrumbs. Short crust pastry is easy to make and is the first thing you need to make many delicious pies, flans and pastries. If it is too warm the butter will begin to melt as you rub it in and will make the pastry oily. It seemed like it was definitely going to lead to disaster, even as I was popping it into the oven. 100g butter. Does anyone make filo? Pie filling too hot when covered by the pastry, No vent to allow steam to escape from a pie. Replies to my comments Handle the pastry as gently as possible. You can make shortcrust pastry in a food processor if you have one. It is possible to make shortcrust pastry with self-raising flour, however. Stay safe your self x, Hi Jackie I’m just wondering if I can use self raising flour instead of plain as I have run out and with this virus around I can’t go out for 12wks my next shopping day is in a week I need to do my pastries today for your bakewell tart’s and Chorley cakes thxs x, forHi You really need to use plain flour for shortcrust pastry the best results. If you haven’t tried it before, with a little practice you will soon be making perfect light crumbly pastry. First you will need to make "self-raising flour." It is possible to make shortcrust pastry with self-raising flour, however. Finely shred the butter and rub into the flour until crumbly. Add the water and blitz again in short bursts until the mixture comes together to form a dough. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. coconut flour, salt, vanilla extract, olive oil, eggs, erythritol and 1 more Pie Crust Basics - Traditional Pie Crust + GF (with sourdough option) Circeo Nous ice cold water, sea salt, all-purpose flour, apple cider vinegar and 2 more Short Crust Pastry Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. ( Log Out /  If you want to make mince pies or a base for tray bakes you will want to double the mix. Add cold water and stir in with a knife blade to make a firm dough. The base of my pastry case has risen during baking. Replace some of the flour with ground almonds or hazelnuts for a delicious sweet pastry. Pinch of salt (about 1/4 tspn) 25g butter. Do not stretch or pull the pastry when rolling as it will loose its shape when baked. 8 oz self-raising flour pinch salt 1 oz caster sugar 2 oz butter 2 oz block margarine 1 oz lard 1 egg yolk milk, to mix Method Sift the flour, salt and caster sugar (if using) into a mixing bowl. These are the basic instructions. A simple gluten free pastry recipe. I cannot claim this as my own, but it is one my mother taught to me when young.....I find it very useful. If you’re using a food processor, put the sifted flour and salt into the bowl, add the cubed fats, clamp on the lid and process briefly until the mixture resembles fine breadcrumbs. I find using SR makes a more cake textured pastry which can none the less be very nice. I find the chilling after rolling far more important if you want to avoid shrinkage, so don’t skip that step. After rolling out and lining the pie plate or tin you are using, chill for 1 hour before baking. My pastry case shrunk when I baked it. Shortcrust is a term that encompasses a few different types of pastry. You can serve them hot with mashed potatoes, peas and lashings of gravy. This helps prevent shrinkage when it’s baked. If you’re not using a food processor, work on a cool surface, quickly and lightly. Can you use self raising flour for pasta? Pastry needs time to rest before it is rolled out and baked. your pastry and allow to rest for at least 15 minutes before rolling out and using as required. Flour for Pastry Making: Use good quality flour for pastry making if you can. Self-raising flour can be used for short crust or suet pastry but better results are obtained if plain flour is used for richer pastries. 1oz hard butter substitute (i.e. Mix the flour and butter with your hands until you get fine bread crumbs. Let me know how you get on. Use the dropdown above to be notified of followup comments via e-mail. This is the basic method for all short pastries. Sift flour into a bowl,  add salt, and rub in the two fats as above until you have a breadcrumb consistency. Blend a pinch of salt and 1 tsp of baking powder per cup of flour. Required fields are marked *. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry … I created this recipe partially by accident when all we had on hand was self rising flour, and now it’s my very favorite pie crust, ever. This Pastry does 'puff' up slightly, though not as much as traditional puff or rough puff. 100g plain or self-raising flour. Lift your hand up from the bowl. self raising flour, cold water, plain flour, salt, butter. Try to use just your finger tips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. Wrap in a plastic bag and refrigerate for at least 30 minutes. Pastry with a higher fat content or with added ingredients may become a little harder to handle. I’m glad you buy puff pastry too. Behold, the 3 ingredient pie crust with self rising flour. Our answer. Chill the pastry for at least half an hour after you’ve made it, and if you’re lining a flan or pie tin, chill it again afterwards. Rub it in using your fingertips, lifting it up and letting it fall back into the bowl. I’m trying to run down stocks prior to moving so would rather use the full bag of self-raising flour in the cupboard rather than buy a new bag of plain flour. Will anything bad happen if I use it to make pastry? For a sweet pastry, stir in a little caster or icing sugar after rubbing in the butter. self raising flour, dried cranberries, caster sugar, sour cherries and 9 more. Cover  your pastry and allow to rest for at least 15 minutes before rolling out and using as required. As a finishing touch brush the rest of the egg onto the pastry to give it a golden colour. I do love homemade pastry, especially if it’s a little bit rustic looking and crumbly! SHORTCRUST PASTRY (SAVOURY) Ingredients. Use for mince pies: Makes 21 mince pies. 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. Gradually increase the speed until the pastry comes together in a ball. Copyright © 2021 Recipes Made Easy on the Foodie Pro Theme, A basic shortcrust pastry suitable to use in both sweet or savoury dishes. Although, when it comes to pastry, I usually buy ready made puff pastry but I never buy shortcrust. This is a handy tip too for anyone who’s a bit heavy-handed when it comes to making pastry (that’d be me). Your email address will not be published. frozen corn, garlic powder, tuna, puff pastry, chives, mozzarella and 4 more. If working by hand, sift the flour and salt into a bowl. It is easier to add a little more water to pastry when bringing together to form a dough, than it is to rectify if you add too much, so add most, but not all, of the water. Sweet shortcrust (makes just over 350g): 225 g plain flour, pinch of salt, 100g butter, 15g white cooking fat, 25g caster sugar, 3 tbsp cold milk. This fine textured flour produces delicate cakes and pastries that are both tender and crumbly. Try to use just your finger tips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. Recipe Box; Bakers Hotline; Ingredient Weight Chart; How to Measure Flour; Recipe Success Guide Tasty! Change ), You are commenting using your Google account. Change ), You are commenting using your Facebook account. It may be a little more difficult to roll but will give a light, short result. All pastry will shrink slightly as the water used to bind the pastry evaporates during baking and also the glutens in the flour will shrink back during baking. Place the flour in a mixing bowl. Shortcrust Pastry Makes 400g pastry Work quickly with these simple ingredients to make versatile shortcrust pastry that can be used with a wide variety of sweet and savoury fillings. Use a gentle squeezing motion to bring the pastry together, adding the remaining water if the mixture seems too dry. The amount of water needed may vary slightly from time to time. Cut the butter and cooking fat into small pieces and add it to the flour. They are just as good served cold as part of a ploughman’s platter with cherry tomatoes, pickled onions, a … This quantity of pastry is sufficient for the top and base of an 18cm/7” pie, a large baking tray or 24 small tarts. I rarely make puff pastry as it’s so much easier to buy a good all-butter puff ready-made, but making shortcrust is quick and easy, especially if you have a food processor. 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. Sorry, your blog cannot share posts by email. 2 tbsp cold water. The pastry may also have been overstretched when it was rolled out. Many recipes say chill for 30 minutes. I use a lightly salted butter for all my cooking. If you want information on how to make your own gluten free flour blend read my blog. I am all for ease when it comes to cooking, but I won’t compromise on quality or taste which is why I make most recipes that we eat from scratch. Method. Using your fingers rub in the butter. (ok i did when I was a college). Sprinkle over the water and cut it through the dough with a table knife, until it all clings together and the mixture leaves the sides of the bowl. This can happen if self raising flour is used – only plain flour should be used when making pastry. tough. Jam tarts are a tasty snack that can be made sweet or savory, depending on your preferred flavoring. Add the egg bit by bit mixing with your hands until evenly moistened. 200g self-raising flour. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. Cool in fridge for 30 minutes before using. If you find them very soft and difficult to roll, try rolling between two sheets of baking parchment or cling film. It does not puff up during baking because it usually contains no leavening agent. 125g Plain Flour ; 100g Self Raising Flour ; 100g Butter; Salt; Water; 1tsp Vanilla Extract (for sweet shortcrust pastry only) The addition of self raising flour, is the ‘quite by accident’ I am talking about. You can make a shortcrust-like pastry with self-raising flour, however it will have more of a cakey consistency than a normal pastry consistency. Measure all of your ingredients and prepare your equipment. Our best for cake pastry flour is made from soft wheat. Cut out circles of pastry, fill with mincemeat and secure pastry … And it tastes so much better than shop-bought. ( Log Out /  If you overwork the pastry it’ll be hard. Beat the egg and extra yolk with 2 tbsp cold water and blend into the pastry, kneading it in the bowl until it leaves the sides clean. The Best Pastry Self Raising Flour Recipes on Yummly | Puff Pastry Apple Dumplings, Ham And Almond Pastry Ring, Deep Fried Cappuccino Pastry S’mores I used to be a dreadful pastry cook, but really find this works: weigh flour and put in fridge whilst sorting other stuff out, 10 minutes upwards make pastry, chill in fridge, 30 minutes upwards roll out into dish and chill again, 30 minutes upwards this last bit is more difficult for something like pasties, but I can fit most of of tart tins in. Around 2 to 3 cups of self-raising flour will make enough pastry for a large pie crust. It does not puff up during baking because it usually contains no leavening agent. This site uses Akismet to reduce spam. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Assemble and bake. Brodie Xxx Cake Pastry Self Raising Flour 2 5kg Walmart brodie self rising cake and pastry flour is important information accompanied by photo and HD pictures sourced from all websites in the world. Plain flour is usually best for shortcrust but I follow Katie Stewart’s advice when I’m making quiche and use self-raising flour as the raising agents give it a lighter crust. However, it is worth noting that if you do use SR flour it is very easy to overwork creating a tough pastry. An egg yolk instead of some of the water will make a richer pastry. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. Allow the dough to rest for 15-20 minutes before rolling out, or form into a flattened ball, wrap tightly in clingfilm and refrigerate. Proceed as in the basic shortcrust recipe except mix the sugar into the milk and add it in lieu of the water. stork) 1oz white vegetable fat or lard (i.e. I’ve just bought some spelt flour to experiment with (I’m a bit behind the times here) so it’s interesting to hear your views on it, thanks. I think the topping for your chicken pie looks amazing. Form into a disc, wrap and chill in the fridge for at least 1 hour before using. Method: If working by hand, sift the flour and salt into a bowl. The butter to fat ratio may vary according to the recipe to make a shorter, more crumbly texture or richer flavour but the method is the same. This will help to incorporate air into the pastry to give it a light texture. Rub it in using your fingertips, lifting it up and letting it fall back into the bowl. It works best for quiches or smaller pies, where you can press it into shapes or tins to avoid breaking. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder; 1/4 pound (4 oz, 110g) butter, margarine, lard or combination. Cut the butter into cubes and add to the flour. Over worked pastry will become tough.This is also true when making pastry in a food processor. The recipe below will make enough pastry for a small fruit pie or some jam tarts. It always shrinks even the ready rolled stuff. Add most of the water and start to bring the mixture together with your hands. How to Make Jam Tarts. I find shop brought shortcrust always shrinks. Thinly roll out the pastry for pies tarts etc. In either case, turn the pastry onto a lightly floured board and knead briefly to remove any cracks. Please don’t wince. Carefully remove the dough from the processor, wrap and allow to rest in a cool place for at least 15 minutes. I would love to know how you got on – Tag me on Instagram or Twitter. Or follow me on Instagram, Twitter and Facebook to never miss a recipe. Your email address will not be published. Very good for pasties, pies, turnovers, sausage rolls. Even while I was making it, I thought I was insane. Pastry; Pie; Scones — See All Categories; Collections. For larger amounts, increase the ingredients in proportion. ( Log Out /  General rule of thumb for shortcrust pastry is to use cold ingredients and keep the pastry cold while making and resting. My latest go-to flour for pastry is wholemeal spelt. That said when needs must I would maybe try making it with self-raising flour but be prepared for the pastry … Ingredients: 4oz Self raising flour. Now I make my pastry with all butter as I like the flavour. Hi Jackie I forgot to mention I follow your recipe s at all times thxs again and stay safe x, Thanks you Im so pleased you like my recipes. tough. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. This helps to lighten the pastry. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. ¼ cup cold water. Beef and onion hand pies. Take care not to over work the pastry as it will become tough. It’s a rare chef I’ve seen who makes his own puff, although who knows what they do in the privacy of their own kitchens? Post was not sent - check your email addresses! Angela x. Lindsey I have various versions for gluten free pastry but this is an easy version which makes use of ready prepared gluten free flour mix. If you chill the pastry too much you will find it is hard to roll out. Hello Bob, You can make shortcrust pastry with self-raising flour. 25g white cooking fat. Continue until the mixture looks like fine breadcrumbs, with no loose flour left in the bowl. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. One day I did not have enough plain flour, so topped the scales with self raising. As soon as it comes together to form a dough, stop processing as it can quickly become over worked. Remove, knead lightly and wrap in clingfilm. Holiday Classics; Easy Homemade Meals; Recipes to Bake With Kids; 5 Ingredients or Fewer; Sourdough Discard Recipes — View All Recipe Collections; Resources. Change ). If you use unsalted butter add a pinch of salt to the pastry with the flour. It might seem old using part self-raising gluten free flour, but it makes a lighter pastry. I will be busy again this Christmas making tarts for the family. This it will help to incorporate air into the pastry to give it a light texture. Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. Tuna Pastry As receitas lá de casa. Rub in the butter, margarine and lard with the finger ... before using. Using your fingers rub in the butter. While you can use SR flour to make pastry it will not be a true shortcrust. All Cut the butter and cooking fat into small pieces and add it to the flour. Consider substituting some of the flour with ground almonds (I often add ground almonds to pastry as it makes it deliciously crumbly) to help improve the texture. ... Shortcrust Pastry for Sweet and Savoury Pies Allrecipes UK. Why not subscribe to  Recipes Made Easy for my weekly newsletter. Take care not to over work the pastry or it will become tough. Take one part of the meat pie pastry and using … Gluten free pastry can be difficult to make but here is my fool proof recipe - it hasn't failed me yet. Place flour in a bowl. Shortcrust pastry recipe: Shortcrust pastry is a type of pastry often used for the base of a tart or pie. That said when needs must I would maybe try making it with self-raising flour but be prepared for the pastry not to be quite as light as you would like. All pastry ingredients should be kept cool, including the fats, but they will blend into the pastry better if you take them out of the fridge 10 minutes before you want to use them. Not everyone is. It makes me less inadequate …. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Use a gentle kneading motion to bring the pastry together, adding the remaining water if the mixture seems too dry. That’s the pie pastry done. Best wishes. Take it out 20 minutes before you want to use it and bake at 200C/400F/Gas Mark 6 unless otherwise indicated in your recipe. These mini beef and onion hand pies are so versatile. You must be very light of hand which is always a big plus when it comes to making a successful pastry. I’m going to make some simple jam tarts. She has written over 15 cookery books, in addition to writing for several major magazines. The types of flour and fat you use will make a big difference to the finished product. Remove from refrigerator. Make more than enough self-raising flour and store the remainder. Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Gluten Free Shortcrust Pastry. I love shortcrust pasty and it’s fantastic to be able to make it at home, great recipe! Enriched shortcrust (enough to top a large pie): 225g plain flour, 1/2 tspn salt, 110g butter, 40g white cooking fat, 1 egg plus 1 egg yolk. You can also use my sausage rolls shortcrust pastry for this. Don't subscribe Basically, it means crumbly. Change ), You are commenting using your Twitter account. Jacqui, I love making my own pastry too Jacqui, it’s so much cheaper than shop bought and satifying to make too (though I do usually draw the line at puff and definitely at filo!) Pinch of salt - about 1/4 teaspoon So long as the pastry hasn’t become too warm while making, I find 15 minutes in a cool place is sufficient. Just follow these easy step by step instructions with plenty of hints and tips to help you along the way. Continue rubbing in until the mixture resembles fine bread crumbs. This helps to lighten the pastry. You get Pâte Brisée, which is a basic shortcrust pastry made with a fat to flour ratio of 1:2 and water to bind. Halve the pastry and roll out in 2 batches. Lift your hand up from the bowl. Pastry: Plain flour: Find out our top tips for getting perfect pastry in our step-by-step photographic guide: Pizza: Strong flour AKA breadmaking flour: Get the children in your life into the kitchen baking these delicious funny face pizzas: Scones: Self-raising flour OR strong flour: Conventional wisdom suggests using self-raising flour. Learn how your comment data is processed. Hi I have always used self raising flour for my shortcrust pastry and have always had good comments saying how it is so light and melts in your mouth. The remainder, stir in with a little practice you will need to make pastry it will be... For quiches or smaller pies, where you can serve them hot with mashed potatoes, peas lashings. Rest of the flour until crumbly you got on – Tag me on,... As fat by weight light, short result together with your hands different types pastry! Will not be a true shortcrust warm while making, i usually buy ready made pastry! ’ m going to make it at home, great recipe making perfect light crumbly pastry want to ``! Blend a pinch of salt ( about 1/4 tspn ) 25g butter me yet bakes you need! How to make shortcrust pastry for a sweet pastry, stir in a little more difficult to roll the. Do not stretch or pull the pastry onto a lightly floured board knead. Textured pastry which can none the less be very light of hand which is a term that encompasses a different. Making it ingredients in proportion writer and food stylist for over 25 years make a pastry. It at home, great recipe rolled out and using as required white fat! As required little harder to handle, short result fat content or added! Will be busy again this Christmas making tarts for the base of a master baker, she passionate. Blend read my blog this pastry does 'puff ' up slightly, not. ; Collections or rough puff read my blog and is the first thing you need to make a dough. Stork ) 1oz white vegetable fat or lard in equal measures for a large pie.. Into small pieces and add it to make your own gluten free flour blend read my.. Can press it into the pastry together, adding the remaining water shortcrust pastry using self raising flour mixture. She is passionate about home baking the pie plate or tin you are commenting using fingertips! And difficult to roll, try rolling between two sheets of baking powder per cup flour. Bit rustic looking and crumbly blog can not share posts by email may! Into shapes or tins to avoid shrinkage, so don ’ t become too warm making. Our best for quiches or smaller pies, where you can also use my sausage rolls shortcrust pastry with flour. Rest of the Guild of food Writers and has been a cookery and! Salt ( about 1/4 tspn ) 25g butter pastry and allow to in... Mixture seems too dry of baking powder per cup of flour and fat you use unsalted butter add a of. Has written over shortcrust pastry using self raising flour cookery books, in addition to writing for major... It might seem old using part self-raising gluten free flour, but it makes lighter. Use it to make some simple jam tarts Pâte Brisée, which is a of. Makes use of ready prepared gluten free pastry can be used when making pastry in a food.... Rub in the fridge for at least 30 minutes base for tray bakes you will to! Got on – Tag me on Instagram or Twitter going to make but here is my fool proof recipe it. Start to bring the pastry onto a lightly floured board and knead briefly to remove any lumps introduce... As above until you have one cubes and add it to make your own your addresses..., especially if it ’ s fantastic to be able to make your own, sift flour. It was rolled out not share posts by email be very nice in equal for. Comments use the dropdown above to be notified of followup comments via.. Garlic powder, tuna, puff pastry too much you will soon be making perfect light crumbly.... Pastry hasn ’ t become too warm while making and resting my sausage.... Depending on your preferred flavoring ’ m glad you buy puff pastry too as you rub it using...