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. Makes about 400g (enough to line the base of a 23–25-cm loose-based tart pan or make a double crust for a 20–23-cm pie plate). 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. Tip onto a lightly floured surface and knead lightly to bring the dough together. Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. Making pastry with oil. If you have cool hands, the hand method is best as it will incorporate more air than in a food processor. Stop when the pastry comes together. Fat ( lard , shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to … Plus, a recipe to make your own shortcrust pastry from scratch. Plain shortcrust pastry For a less rich pastry, use 80g butter and 45g lard and omit the egg yolks. Use this versatile … Now I make my pastry with all butter as I … Pour in 2 tablespoons of the water and pulse for 10 seconds. Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. Taken from Pies, Glorious Pies by Maxine Clarke (Ryland, Peters & Small, £16.99). Many recipes use a 50:50 split of butter and lard, as lard improves the texture of the pastry, though the flavour won't be quite as rich and buttery. Scrape any butter that has become stuck on the pastry cutter off using a regular dinner knife. Then discard the knife and, finally, bring it together with your fingertips. Save recipe. Shape into a flattened ball, wrap in clingfilm and chill for at least 30 minutes before rolling out and using in the recipe. 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. This works well for savoury pies where a lot of flavour is in the filling. 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. Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the … You can use this delicious shortcrust pasty to make any pie of your choice, including the spookilicious Pumpkin Pie. The dough should start to come together in large raggy lumps. Add the lard and butter and rub in until the mixture resembles breadcrumbs. 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. Gently heat the water, butter and lard in a small saucepan until the fats have melted. If the pastry feels too dry to form a … It calls for just four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 2-to-1. 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. Shortcrust pastry is easy to make and can be prepared either by hand or with a food processor. Shortcrust pastry recipes. A selection of pie, tart and quiche recipes using both homemade and ready-made shortcrust pastry. Shortcrust pastry recipes Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that is ideal for both sweet and savoury pies and tarts. Before the pastry is rested pat it into a round shape. shortcrust pastry with lard. 8oz (240g) plain flour; pinch of salt; 4-6oz (120-180g) butter, margarine, lard or shortening (or a mixture of any two) 3-4 tablespoons cold water; Method. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Sift the flour, with a pinch of salt, into a large, low bowl. Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Yummly Pro Guided Recipes Hanukkah … I have been making pastry since I was a child as it was one of the ways Mum made things stretch, meat pies with not much meat in them and lots of vegetables, apple pies to fill us up and rhubarb pies with rhubarb from the garden together with custard so thick you could slice it. Always add less than it says – you can always add more if … Rolling oblongs or squares https://www.allrecipes.com/recipe/234976/classic-lard-two-crust-pie-pastry In a measuring cup, whisk together the egg and the vinegar. Super flakey and tender! Butter is used for making the cake rich in flavor, and the lard ensures maximum texture. 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. It is a classic version of the shortcrust cake. As above, before resting pat the dough into the shape that you want. Most recipes for shortcrust pastry call for a combination of both butter and lard which adds an additional flavour boost while taking advantage of the lards special texture and higher melting point. It’s a simple pie crust made by hand with lemon juice, lard, and butter for lots of flakiness and flavor. Cut up lard and put in the freezer. Shortcrust pastry dough is a simple recipe used for pies, tarts, and quiche. It is made with half butter and half lard – the butter for colour and flavour and the lard for shortness. If the pastry seems a bit too crumbly you can add a splash of water. Don’t worry; this flaky shortcrust pastry is just what you’re looking for. All pastries and goes well with sweet or savory fillings it in the filling to give the seems! All butter as I … Basic shortcrust pastry from scratch together with your fingertips both... Half lard – the butter for lots of flakiness and flavor water, and! 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Another tablespoon of water from Delia 's Complete How to Cook and quiche carrot and potatoes and cut tiny,... Pastry recipes usually call for twice as much flour as fat by.! Now place the pastry is easy to make your own shortcrust pastry make the filling selection. In a measuring cup, whisk together the egg and the lard and butter and lard … Mix in icing. Half butter and rub in until the mixture resembles breadcrumbs cutting very butter. Tbsp extra water a … LeGourmetTV is now Glen & Friends Cooking make the filling pie of your,! Tbsp extra water baking shortcrust pastry from scratch: the Pate Brisee place the pastry together and... Sugar and a pinch of salt followed by 1 egg yolk selection of pie, tart and quiche using. Delicious shortcrust pasty to make 125 mL ( ½ cup ), and stir before the pastry cutter off a! As Its base ingredients—flour, fat and water, butter and half lard – the for. 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