Shortcrust pastry

Shortcrust pastry


  • 225g (8oz) Flour
  • 50g (2oz) Lard
  • 50g (2oz) Butter
  • ½ tsp Salt
  • 2 tbsp Water


  1. Sieve the flour and salt together into a bowl.
  2. Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
  3. Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed.
  4. Cover tightly and allow to rest in a fridge for 15 – 30 minutes.
  5. Roll out to the required thickness.
  6. At this stage the pastry may be frozen if required.
  7. It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C: 425°F: Gas 7 depending on thickness and use.


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