Shortcrust Pastry
Ingredients
200 gm Plain flour
� tsp Baking powder
Salt
75 gm Butter or margarine
50 gm Lard
1 Egg yolk(s)
5 tsp Water
Method
Rub the fat into the flour, salt and baking powder until crumbly. This can be done in a food processor if preferred. Beat the egg yolk and water. Add to the flour mixture and mix well to form a dough. If the pastry is not to be used immediately, keep it in a cool place (eg fridge) until needed.
Bake in a hot oven 200�C for about 10 minutes until golden brown.
Notes
If you are making twice the recipe, you can use 1 whole egg instead of 2 egg yolks. In this case, reduce the amount of water to about 8 tsp instead of 10.
If yolks are used, the egg whites can be frozen and used later for meringue or pavlova.
For a gluten and dairy free recipe, replace butter/lard with sunflower or soya spread and use gluten free flour and baking powder. The pastry will be more fragile than normal pastry. Adding extra egg instead of water can help to hold the pastry together.
Variation
Vegetarian: Replace the lard with butter or margarine.
Sweet pastry: Add 0.5 Tbsp of sugar to the egg and water.
24 Sep 2023
Shirl Seath