10 mins
Shortcrust Pastry
Recipe by Graham
Nearly all pastries in everyday cooking are based on the same formula and use half as much fat as flour. Depending upon the type of fat used (butter, margarine, lard, or mixture of fats) the pastry has a slightly different texture and flavour. Butter is used when making pastries for desserts, while lard is used when making pastries for a meat pie. This recipe uses a mixture of the two and is ideal when making a semi-savoury pastry for such as Leek Flan
Shortbread Biscuits 
Shrikhand Ingredients for Shortcrust Pastry
Currently displaying quantities in US Imperial Measurements
How to Cook Shortcrust Pastry
- Sift the flour into a mixing bowl and add a pinch of salt. Rub in the margarine and the lard using your hands until the mixture resembles fine crumbs. Add a little cold water (about 1-2 tablespoons per 8oz (225g) of flour) then turn out onto a lightly-floured board or flat surface. Knead it lightly using the heels of your hands and your knuckles, then roll to the desired shape, size, thickness etc.
GRAHAM'S HOT TIP:
Once made, chill the pastry in the fridge until it is required.
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