It is made, quite simply, from flour, fat and water, with nothing else added. Rolling oblongs or squares STEP 1 Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Place the flat of your hands lightly on each end of the pin and begin to roll the dough backwards and forwards (don’t be tempted to roll from side to side), gently and evenly, re-dusting the pin and the surface very lightly with flour if you need to stop the pastry sticking. STEP 2 Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. Rolling to a round Learn how to make perfect shortcrust pastry every time with our easy recipe. This recipe is from Delia's Complete How to Cook. For an 18 or 20cm flan or quiche. Wrap in cling film and chill while preparing the filling. When enough liquid is added, the pastry should leave the bowl fairly clean. New! Good Food DealReceive a free Graze box delivered straight to your door. Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. STEP 1 Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. You can now watch how to make shortcrust pastry in our Cookery School Term - Pastry, Flour Based Sauces and Batters - 'Shortcrust Pastry' video below. But a well-made, thinly rolled shortcrust provides a discreet 'melt in the mouth' presence, a perfect backdrop to the richness, intensity or even delicacy of filling and ingredients. Sift together the flour, cornstarch (sugar if using) and salt. Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed). Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Then Then discard the knife and, finally, bring it together with your fingertips. four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 2-to-1 Then place the rested dough on a lightly floured surface and use a rolling pin that is absolutely straight. Knead the dough briefly and gently on a floured surface. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. What it provides is a light crisp, melting crust, which has all the important flavours of the wheat - all that you imagine home-made pastry to be. For best results, make sure the butter is cold. Give the pastry quarter-turns as it expands and, provided you continue to roll backwards and forwards and not side-to-side, it will roll out into a round shape that will keep its shape and not shrink as it cooks. The case for shortcrust - not fashionable, not clever, not over-rich, but for my money the humble shortcrust is one of the best pastries of all. Lightly dust the pin with flour and rest it on the centre of the dough. Dissolve the cream of tartar in … As you gently rub the fat into the flour, lift it up high and let it fall back into the bowl, which again means that all the time air is being incorporated, but do this just long enough to make the mixture crumbly with a few odd lumps here and there. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 4 oz (110 g) plain flour, plus a little extra for dusting, 1 oz (25 g) lard, removed from the fridge for 20 minutes, 1 oz (25g) butter, removed from the fridge for 20 minutes. If this hasn't happened, then using your fingertips, add a spot more water. Before the pastry is rested pat it into a round shape. For a better experience on Delia Online website, enable JavaScript in your browser. Recipe from Good Food Vegetarian Christmas, December 2006. Then after its rested just knock the sides gently with the rolling pin to keep it in the shape you want, give quarter turns – as for a round - and then square it up using the rolling pin to knock the edges into shape. As above, before resting pat the dough into the shape that you want. Begin by sifting the flour and pinch of salt into a large bowl, holding the sieve as high as possible, so that they get a really good airing before you begin. Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible.