Shortcrust Pastry
- Rahul Mandal
- Sep 12
- 1 min read
Updated: Oct 1
Learning to make a good shortcrust pastry is an important first step in your baking journey. It’s a versatile and quite easy-to-make type of pastry that is ideal for both sweet and savoury dishes. Its key characteristic is a crumbly, tender texture achieved through a high proportion of fat to flour. This "shortness" provides a delightful melt-in-your-mouth experience and a subtle, buttery flavour that complements a wide range of fillings and applications.
Ingredients
220g plain flour
4-5g salt
120g unsalted butter
3-4tbsp of water(chilled)/ or two egg yolks
Method
Method can't be simpler. In a food processor blitz together flour with salt and butter until it resembles breadcrumbs. Then add little bit of water until it clumps together to form a dough. Alternatively, add the egg yolks (instead of water) and blitz to get the pastry dough.
Wrap the dough in clingfilm and let it rest in fridge for 30mins. Then roll it out and use as you wish.