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Shortcrust
Pastry Recipe
Here's pam's famous Shortcrust Pastry Recipe. Ideal for all those
Mediterranean 'Pasteles', 'Tartes' and 'Quiches'. The recipe is very
easy and simple to follow and there is also an explanation of how to
'bake blind' something that many recipes call for.
Just follow the step-by-step instructions below for: crumbly, buttery,
flakey, shortcrust pastry every time.
The recipes we write are usually easy to follow, but if you are having
any problems at all, just ask Pam
she loves to help.
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Ingredients
1 lb./450g. plain
flour
4 ozs/100g. butter
4 Ozs/100g. margarine
1-1/2 Fl. Ozs water
Salt
Greaseproof paper
1/2 lb./200g. uncooked dried beans
or rice (for blind baking)
Method
Follow steps 1 to 4
for great
shortcrust pastry - to bake blind follow steps 5 to 9.
Using a good quality food processor - pulse the
flour, butter, margerine and salt together until the Mixture resembles
bread crumbs.
Add the water to the mixture and pulse until it
starts to cling together (add a little more water if necessary).
Turn out dough onto a floured board and knead
for about 20 seconds until you have a smooth, even ball.
Wrap in cling film and refrigerate for 30-40
minutes.
Now roll out the pastry on a floured board and
line a 10" quiche dish, trimming the pastry to 1/2" above the edge of
the dish to allow for shrinkage - crimp the edges with your fingers.
Place the greaseproof paper on top of the
pastry - making sure it is all covered and fill with your baking beans
or rice.
Place on the middle shelf of a preheated oven
at 400º and bake for 20 minutes.
Remove greaseproof paper and beans/rice and
cook the quiche for a further 10 minutes.
