Shortcrust pastry - recipe

Ingredients

Pastry , Recipe , Eric lanlard , Shortcrust

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1
Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

For this step you'll need:
- 250g Plain white flour
- 1tsp Salt
- 150g Butter (unsalted)
2
Make a well in the centre and add the egg and milk. Again using your fingertips, mix together to make a smooth dough.

For this step you'll need:
- 1 Egg(s) (free range) beaten
- 1 tbsp Milk (whole)
3

Turn the pastry out on to a lightly floured surface and lightly knead two or three times. Cover with clingfilm and chill for at least 30 minutes before using. Any leftover dough can be frozen for up to 6 weeks.

⇐ Simple shortcrust pastry

Savoury Danish pinwheels ⇒