Simple shortcrust pastry recipe
Simple Shortcrust Pastry recipe
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|300 g||plain flour|
|100 g||caster sugar|
Sieve the flour onto a clean work surface and make a little well in the centre. Sprinkle the sugar around the well and place little knobs of cold (!) butter on the rim. Break up the egg and place it in the well (I usually only use the egg yolk), add the salt.
Working your way from outside in, combine all ingredients quickly until they form a smooth dough. Cold hands are helpful (put them under cold running water briefly if they are too warm), and make sure you do not overwork the dough or it will turn into a gum consistency.
Form into a ball, cover with cling film and place in the fridge to rest for at least 30 mins.
Tip:If you are making a savoury pastry, simply leave out the sugar and add a little more salt.
Variations:This basic recipe is very variable – you can add flavours such as lemon zest, cinnamon or other spices, cocoa (make sure you add a little bit of milk for the right consistency), fresh or dried herbs, … whatever takes your fancy!
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Simple shortcrust pastry recipe
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