|Prep time||45 minutes|
|Allergy / Intolerance||Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates|
|Suitable for||Dairy / Lactose Free, RPAH Elimination Diet - Low Chemical / Failsafe|
|Misc||Child Friendly, Freezable, Pre-preparable|
|By author||Lucinda Macdougall|
Make your own shortcrust pastry.
- 225g plain white flour
- 115g butter or lard (chilled and diced)
- 3 - 4 tablespoons chilled water
- Pinch salt
|1.||Sift the flour and salt together.|
|2.||Cut in the butter until it looks like fine bread crumbs.|
|3.||Sprinkle the water over the surface of the flour mixture and and mix with a fork until it comes together. Add the water a bit at a time until this happens. Don't make it too moist.|
|4.||Turn the dough out onto a lightly floured board. Form the dough into a ball and knead until smooth. Don't overwork it.|
|5.||Flatten the dough into a disc and wrap in cling wrap. Chill in the fridge for at least 30 minutes until firm.|
Low Chemical / Failsafe, Dairy-free if using lard, Egg-free
- To cut in the butter (step 2), use two dinner knives to cut through the butter and flour until the butter is in small pieces. Place a wet tea towel under the bowl to hold it steady. Do the last part with your fingers, lifting the flour/butter up and dropping it back until you have the fine bread crumb texture.
- Step 2 can be done in a food processor using a plastic or steel blade. Use the pulse setting and stop and check intermittently until the flour and butter is like fine bread crumbs.
- Avoid letting too much warmth into the pastry - watch for the temperature in the room and the temperature of your hands. Minimise handling with your hands.
1 batch of pastry is 375 grams.
This pastry can be frozen, wrapped in plastic wrap, for longer storage.