Shortcrust Pastry

Rachel

This shortcrust pastry is the best for quiche bases, savoury pies and pasties.

4.50 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Lunch, Main Course, Side Dish, Snack

Cuisine British

Servings

Calories 346 kcal

Ingredients

500 g Plain Flour (I use 50% Wholemeal and 50% White)
125 g Butter
125 g Lard (or double up on butter)
6 tbsp Water
Ground Black Pepper
1 Veggie Stock Cube (the crumbly sort)

Instructions

Add butter to the flour and rub in in until it's like fine breadcrumbs or place it in your electric mixer using the paddle attachment.
Add seasoning and the water to the mix until it comes together to form a ball.
Roll out the pastry to the desired thickness. ( no need to chill in the fridge). Simple!
If you are using it for a quiche or for a pie base, blind bake it for 12 minutes at 180° fan oven.

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Nutrition

Calories: 346kcalCarbohydrates: 49gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgSodium: 190mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 1175IUVitamin C: 6mgCalcium: 50mgIron: 3mg

Keyword how to make pastry, pastry, shortcrust pastry

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