SHORTCRUST PASTRY

SHORTCRUST PASTRY

An essential skill in any chefs arsenal is a good shortcrust pastry. Here I give you the method I use in a few of my pasties, as with any pastry the secret is to take your time. Don't ruin a great pasty or pie by rushing the pastry!

INGREDIENTS

SERVES: 4 pasties

750g strong bread flour, plus a little more for dusting

1 ½ tsp salt

75g chilled butter, diced

100g chilled lard, diced

220-260ml water, chilled

METHOD

1: Put the flour and salt into the bowl of a stand with the butter and lard. Using the beater attachment, mix together on a medium speed.

2: When it starts to look like breadcrumbs, change the beater attachment to a dough hook and add 3-4 tablespoons of the cold water.

3: Mix, slowly adding more water to form a dough - you will need to gradually add about another 160-200ml water, just until you get the consistency of a firm bread dough.

4: Once it’s come together, continue to knead the with the dough hook for 4-5 minutes until it’s smooth and quite elastic.

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INGREDIENTS

SERVES: 4 pasties

750g strong bread flour, plus a little more for dusting

1 ½ tsp salt

75g chilled butter, diced

100g chilled lard, diced

220-260ml water, chilled

METHOD

1: Put the flour and salt into the bowl of a stand with the butter and lard. Using the beater attachment, mix together on a medium speed.

2: When it starts to look like breadcrumbs, change the beater attachment to a dough hook and add 3-4 tablespoons of the cold water.

3: Mix, slowly adding more water to form a dough - you will need to gradually add about another 160-200ml water, just until you get the consistency of a firm bread dough.

4: Once it’s come together, continue to knead the with the dough hook for 4-5 minutes until it’s smooth and quite elastic.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

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TOM KERRIDGE’S BEST EVER DISHES (2014)

Showing you how to cook the best ever versions of the kind of food we all love to eat. Some great crowd-pleasing dishes, packed with flavour.

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