Assemble and bake. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Change ). Blend a pinch of salt and 1 tsp of baking powder per cup of flour. If you find them very soft and difficult to roll, try rolling between two sheets of baking parchment or cling film. That said when needs must I would maybe try making it with self-raising flour but be prepared for the pastry not to be quite as light as you would like. ... Shortcrust Pastry for Sweet and Savoury Pies Allrecipes UK. Finely shred the butter and rub into the flour until crumbly. You must be very light of hand which is always a big plus when it comes to making a successful pastry. She has written over 15 cookery books, in addition to writing for several major magazines. If you overwork the pastry it’ll be hard. The butter to fat ratio may vary according to the recipe to make a shorter, more crumbly texture or richer flavour but the method is the same. It may be a little more difficult to roll but will give a light, short result. This helps to lighten the pastry. This quantity of pastry is sufficient for the top and base of an 18cm/7” pie, a large baking tray or 24 small tarts. Do not stretch or pull the pastry when rolling as it will loose its shape when baked. Your email address will not be published. Pastry Ingredients Pastry Flour: Use good quality flour for pastry making. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Replies to my comments Tuna Pastry As receitas lá de casa. Cool in fridge for 30 minutes before using. Use a gentle squeezing motion to bring the pastry together, adding the remaining water if the mixture seems too dry. Gradually increase the speed until the pastry comes together in a ball. Change ), You are commenting using your Google account. Place the flour in a mixing bowl. tough. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder. Wrap in a plastic bag and refrigerate for at least 30 minutes. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. SHORTCRUST PASTRY (SAVOURY) Ingredients. Cover  your pastry and allow to rest for at least 15 minutes before rolling out and using as required. I love shortcrust pasty and it’s fantastic to be able to make it at home, great recipe! (ok i did when I was a college). Turn off the machine, add the water through the hole in the top and pulse until just before it comes together into a ball.. I created this recipe partially by accident when all we had on hand was self rising flour, and now it’s my very favorite pie crust, ever. This is a handy tip too for anyone who’s a bit heavy-handed when it comes to making pastry (that’d be me). The Best Pastry Self Raising Flour Recipes on Yummly | Puff Pastry Apple Dumplings, Ham And Almond Pastry Ring, Deep Fried Cappuccino Pastry S’mores Cut out circles of pastry, fill with mincemeat and secure pastry … Hi I have always used self raising flour for my shortcrust pastry and have always had good comments saying how it is so light and melts in your mouth. Our best for cake pastry flour is made from soft wheat. Jacqui, I love making my own pastry too Jacqui, it’s so much cheaper than shop bought and satifying to make too (though I do usually draw the line at puff and definitely at filo!) An egg yolk instead of some of the water will make a richer pastry. It does not puff up during baking because it usually contains no leavening agent. Please don’t wince. This can happen if self raising flour is used – only plain flour should be used when making pastry. Take care not to over work the pastry or it will become tough. Many recipes say chill for 30 minutes. your pastry and allow to rest for at least 15 minutes before rolling out and using as required. ¼ cup cold water. These are the basic instructions. Method. tough. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. If you use butter straight from the fridge you may find it a little harder to rub in, so slightly warmer butter if fine. Take one part of the meat pie pastry and using … Sorry, your blog cannot share posts by email. The types of flour and fat you use will make a big difference to the finished product. I cannot claim this as my own, but it is one my mother taught to me when young.....I find it very useful. Make more than enough self-raising flour and store the remainder. Remove from refrigerator. Continue until the mixture looks like fine breadcrumbs, with no loose flour left in the bowl. Let me know how you get on. Lift your hand up from the bowl. Lindsey The base of my pastry case has risen during baking. I used to be a dreadful pastry cook, but really find this works: weigh flour and put in fridge whilst sorting other stuff out, 10 minutes upwards make pastry, chill in fridge, 30 minutes upwards roll out into dish and chill again, 30 minutes upwards this last bit is more difficult for something like pasties, but I can fit most of of tart tins in. This fine textured flour produces delicate cakes and pastries that are both tender and crumbly. 100g butter. So long as the pastry hasn’t become too warm while making, I find 15 minutes in a cool place is sufficient. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. It always shrinks even the ready rolled stuff. Using your fingers rub in the butter. Ingredients: 4oz Self raising flour. Use the dropdown above to be notified of followup comments via e-mail. 25g white cooking fat. Pastry: Plain flour: Find out our top tips for getting perfect pastry in our step-by-step photographic guide: Pizza: Strong flour AKA breadmaking flour: Get the children in your life into the kitchen baking these delicious funny face pizzas: Scones: Self-raising flour OR strong flour: Conventional wisdom suggests using self-raising flour. Use a gentle kneading motion to bring the pastry together, adding the remaining water if the mixture seems too dry. Our answer. The amount of water needed may vary slightly from time to time. It is possible to make shortcrust pastry with self-raising flour, however. You can make a shortcrust-like pastry with self-raising flour, however it will have more of a cakey consistency than a normal pastry consistency. It makes me less inadequate …. However, it is worth noting that if you do use SR flour it is very easy to overwork creating a tough pastry. Mold pie pastry into 2 or 3, put in the bowl, cover with cling film and put in the fridge to rest for 30 minutes. Rub in the butter, margarine and lard with the finger ... before using. And it tastes so much better than shop-bought. I use butter and white cooking fat or lard in equal measures for a basic shortcrust. Does anyone make filo? I have various versions for gluten free pastry but this is an easy version which makes use of ready prepared gluten free flour mix. After rolling out and lining the pie plate or tin you are using, chill for 1 hour before baking. Brodie Xxx Cake Pastry Self Raising Flour 2 5kg Walmart brodie self rising cake and pastry flour is important information accompanied by photo and HD pictures sourced from all websites in the world. Sweet shortcrust (makes just over 350g): 225 g plain flour, pinch of salt, 100g butter, 15g white cooking fat, 25g caster sugar, 3 tbsp cold milk. Very good for pasties, pies, turnovers, sausage rolls. Beat the egg and extra yolk with 2 tbsp cold water and blend into the pastry, kneading it in the bowl until it leaves the sides clean. Don't subscribe Pastry with a higher fat content or with added ingredients may become a little harder to handle. These mini beef and onion hand pies are so versatile. All pastry ingredients should be kept cool, including the fats, but they will blend into the pastry better if you take them out of the fridge 10 minutes before you want to use them. The recipe below will make enough pastry for a small fruit pie or some jam tarts. * I’ve amended this post slightly to reflect my increased experience since I first wrote it, so if you’re returning to it you may find a few minor changes. So why bother buying shortcrust pastry when it is easier and better to make your own. Required fields are marked *. This site uses Akismet to reduce spam. Add most of the water and start to bring the mixture together with your hands. This it will help to incorporate air into the pastry to give it a light texture. If you want information on how to make your own gluten free flour blend read my blog. Replace some of the flour with ground almonds or hazelnuts for a delicious sweet pastry. I’m going to make some simple jam tarts. General rule of thumb for shortcrust pastry is to use cold ingredients and keep the pastry cold while making and resting. Around 2 to 3 cups of self-raising flour will make enough pastry for a large pie crust. Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. A simple gluten free pastry recipe. Lift your hand up from the bowl. Just follow these easy step by step instructions with plenty of hints and tips to help you along the way. Carefully remove the dough from the processor, wrap and allow to rest in a cool place for at least 15 minutes. Gluten free pastry can be difficult to make but here is my fool proof recipe - it hasn't failed me yet. You can serve them hot with mashed potatoes, peas and lashings of gravy. Cut the butter into cubes and add to the flour. Shortcrust is a term that encompasses a few different types of pastry. As a finishing touch brush the rest of the egg onto the pastry to give it a golden colour. Pinch of salt (about 1/4 tspn) 25g butter. Your email address will not be published. Pie filling too hot when covered by the pastry, No vent to allow steam to escape from a pie. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. Cut the butter and cooking fat into small pieces and add it to the flour. Add cold water and stir in with a knife blade to make a firm dough. My pastry case shrunk when I baked it. Using your fingers rub in the butter. You will not need all of it. I find using SR makes a more cake textured pastry which can none the less be very nice. Post was not sent - check your email addresses! This Pastry does 'puff' up slightly, though not as much as traditional puff or rough puff. If you chill the pastry too much you will find it is hard to roll out. I find shop brought shortcrust always shrinks. If you use unsalted butter add a pinch of salt to the pastry with the flour. Over worked pastry will become tough.This is also true when making pastry in a food processor. I use a lightly salted butter for all my cooking. Even while I was making it, I thought I was insane. This helps prevent shrinkage when it’s baked. In either case, turn the pastry onto a lightly floured board and knead briefly to remove any cracks. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Beef and onion hand pies. That’s the pie pastry done. Hello Bob, You can make shortcrust pastry with self-raising flour. Self-raising flour can be used for short crust or suet pastry but better results are obtained if plain flour is used for richer pastries. For larger amounts, increase the ingredients in proportion. Continue rubbing in until the mixture resembles fine breadcrumbs. 125g Plain Flour ; 100g Self Raising Flour ; 100g Butter; Salt; Water; 1tsp Vanilla Extract (for sweet shortcrust pastry only) The addition of self raising flour, is the ‘quite by accident’ I am talking about. It does not puff up during baking because it usually contains no leavening agent. I find the chilling after rolling far more important if you want to avoid shrinkage, so don’t skip that step. Add the water and blitz again in short bursts until the mixture comes together to form a dough. ( Log Out /  Try to use just your finger tips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. Halve the pastry and roll out in 2 batches. All coconut flour, salt, vanilla extract, olive oil, eggs, erythritol and 1 more Pie Crust Basics - Traditional Pie Crust + GF (with sourdough option) Circeo Nous ice cold water, sea salt, all-purpose flour, apple cider vinegar and 2 more Chill the pastry for at least half an hour after you’ve made it, and if you’re lining a flan or pie tin, chill it again afterwards. self raising flour, cold water, plain flour, salt, butter. Change ), You are commenting using your Facebook account. Pastry; Pie; Scones — See All Categories; Collections. Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. Measure all of your ingredients and prepare your equipment. Can you use self raising flour for pasta? Recipe Box; Bakers Hotline; Ingredient Weight Chart; How to Measure Flour; Recipe Success Guide I’m glad you buy puff pastry too. Best wishes. Sift flour into a bowl,  add salt, and rub in the two fats as above until you have a breadcrumb consistency. If you’re using a food processor, put the sifted flour and salt into the bowl, add the cubed fats, clamp on the lid and process briefly until the mixture resembles fine breadcrumbs. I do love homemade pastry, especially if it’s a little bit rustic looking and crumbly! Short crust pastry is easy to make and is the first thing you need to make many delicious pies, flans and pastries. ( Log Out /  They are just as good served cold as part of a ploughman’s platter with cherry tomatoes, pickled onions, a … I rarely make puff pastry as it’s so much easier to buy a good all-butter puff ready-made, but making shortcrust is quick and easy, especially if you have a food processor. Allow the dough to rest for 15-20 minutes before rolling out, or form into a flattened ball, wrap tightly in clingfilm and refrigerate. That said when needs must I would maybe try making it with self-raising flour but be prepared for the pastry … 100g plain or self-raising flour. Basically, it means crumbly. Remove, knead lightly and wrap in clingfilm. Form into a disc, wrap and chill in the fridge for at least 1 hour before using. Consider substituting some of the flour with ground almonds (I often add ground almonds to pastry as it makes it deliciously crumbly) to help improve the texture. Take care not to over work the pastry as it will become tough. It’s a rare chef I’ve seen who makes his own puff, although who knows what they do in the privacy of their own kitchens? ( Log Out /  I would love to know how you got on – Tag me on Instagram or Twitter. Proceed as in the basic shortcrust recipe except mix the sugar into the milk and add it in lieu of the water. Use for mince pies: Makes 21 mince pies. Thinly roll out the pastry for pies tarts etc. Flour for Pastry Making: Use good quality flour for pastry making if you can. If working by hand, sift the flour and salt into a bowl. Place the flour and butter (cut into cubes) in the bowl of the processor and blitz in short bursts until the mixture resembles fine breadcrumbs. If you want to make mince pies or a base for tray bakes you will want to double the mix. Rub it in using your fingertips, lifting it up and letting it fall back into the bowl. Handle the pastry as gently as possible. Or follow me on Instagram, Twitter and Facebook to never miss a recipe. self raising flour, dried cranberries, caster sugar, sour cherries and 9 more. I’ve just bought some spelt flour to experiment with (I’m a bit behind the times here) so it’s interesting to hear your views on it, thanks. 1oz hard butter substitute (i.e. If you haven’t tried it before, with a little practice you will soon be making perfect light crumbly pastry. Enriched shortcrust (enough to top a large pie): 225g plain flour, 1/2 tspn salt, 110g butter, 40g white cooking fat, 1 egg plus 1 egg yolk. Not everyone is. Try to use just your finger tips and use a light rubbing movement to break up the butter into smaller pieces and mix into the flour. All pastry will shrink slightly as the water used to bind the pastry evaporates during baking and also the glutens in the flour will shrink back during baking. I will be busy again this Christmas making tarts for the family. Jam tarts are a tasty snack that can be made sweet or savory, depending on your preferred flavoring. Will anything bad happen if I use it to make pastry? It is possible to make shortcrust pastry with self-raising flour, however. It seemed like it was definitely going to lead to disaster, even as I was popping it into the oven. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. The pastry may also have been overstretched when it was rolled out. The butter gives it flavour (although you can substitute margarine if you are vegan) and the white cooking fat keeps it short and crisp. This will help to incorporate air into the pastry to give it a light texture. You get Pâte Brisée, which is a basic shortcrust pastry made with a fat to flour ratio of 1:2 and water to bind. Plain flour is usually best for shortcrust but I follow Katie Stewart’s advice when I’m making quiche and use self-raising flour as the raising agents give it a lighter crust. Why not subscribe to  Recipes Made Easy for my weekly newsletter. This is the basic method for all short pastries. Add the egg bit by bit mixing with your hands until evenly moistened. Stay safe your self x, Hi Jackie I’m just wondering if I can use self raising flour instead of plain as I have run out and with this virus around I can’t go out for 12wks my next shopping day is in a week I need to do my pastries today for your bakewell tart’s and Chorley cakes thxs x, forHi You really need to use plain flour for shortcrust pastry the best results. Nigella's Shortcrust Pastry recipe (from HOW TO EAT and the pastry for the Star-Topped Mince Pies both use UK plain flour, or Nigella also suggests in HOW TO EAT using 00 pasta flour. Although, when it comes to pastry, I usually buy ready made puff pastry but I never buy shortcrust. stork) 1oz white vegetable fat or lard (i.e. Shortcrust Pastry Makes 400g pastry Work quickly with these simple ingredients to make versatile shortcrust pastry that can be used with a wide variety of sweet and savoury fillings. 8 oz self-raising flour pinch salt 1 oz caster sugar 2 oz butter 2 oz block margarine 1 oz lard 1 egg yolk milk, to mix Method Sift the flour, salt and caster sugar (if using) into a mixing bowl. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry … I am all for ease when it comes to cooking, but I won’t compromise on quality or taste which is why I make most recipes that we eat from scratch. While you can use SR flour to make pastry it will not be a true shortcrust. Place flour in a bowl. For sufficient dough to line a 25cm pie plate or tin, or for a two-crust 20–23cm pie, use 1 1/4 cups each of plain and self-raising flour, 130g of butter and 4 tablespoons of iced water (the pinch of salt and the teaspoon of lemon juice remain the same). It works best for quiches or smaller pies, where you can press it into shapes or tins to avoid breaking. 2 tbsp cold water. You can also use my sausage rolls shortcrust pastry for this. ( Log Out /  Now I make my pastry with all butter as I like the flavour. Continue rubbing in until the mixture resembles fine bread crumbs. For a sweet pastry, stir in a little caster or icing sugar after rubbing in the butter. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Pinch of salt - about 1/4 teaspoon Pastry needs time to rest before it is rolled out and baked. Angela x. This helps to lighten the pastry. I don’t wear sandals (not THAT sort of sandal anyway) or ethnic beads, but I do think spelt makes a really tasty characterful pastry, and light in a way that wholmeal wheat flour isn’t. Method: If working by hand, sift the flour and salt into a bowl. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. Gluten Free Shortcrust Pastry. Copyright © 2021 Recipes Made Easy on the Foodie Pro Theme, A basic shortcrust pastry suitable to use in both sweet or savoury dishes. Take it out 20 minutes before you want to use it and bake at 200C/400F/Gas Mark 6 unless otherwise indicated in your recipe. Shortcrust pastry recipe: Shortcrust pastry is a type of pastry often used for the base of a tart or pie. Rub it in using your fingertips, lifting it up and letting it fall back into the bowl. Cut the butter and cooking fat into small pieces and add it to the flour. Mix the flour and butter with your hands until you get fine bread crumbs. Holiday Classics; Easy Homemade Meals; Recipes to Bake With Kids; 5 Ingredients or Fewer; Sourdough Discard Recipes — View All Recipe Collections; Resources. First you will need to make "self-raising flour." 200g self-raising flour. My latest go-to flour for pastry is wholemeal spelt. How to Make Jam Tarts. Sprinkle over the water and cut it through the dough with a table knife, until it all clings together and the mixture leaves the sides of the bowl. frozen corn, garlic powder, tuna, puff pastry, chives, mozzarella and 4 more. Short Crust Pastry Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It is easier to add a little more water to pastry when bringing together to form a dough, than it is to rectify if you add too much, so add most, but not all, of the water. You can make shortcrust pastry in a food processor if you have one. Hi Jackie I forgot to mention I follow your recipe s at all times thxs again and stay safe x, Thanks you Im so pleased you like my recipes. Behold, the 3 ingredient pie crust with self rising flour. I think the topping for your chicken pie looks amazing. As soon as it comes together to form a dough, stop processing as it can quickly become over worked. Change ), You are commenting using your Twitter account. One day I did not have enough plain flour, so topped the scales with self raising. I’m trying to run down stocks prior to moving so would rather use the full bag of self-raising flour in the cupboard rather than buy a new bag of plain flour. For a basic shortcrust pastry you will need: 2 Cups (8 oz, 225g) self-rising flour (self raising) or all-purpose flour plus 1 1/2 teaspoons baking powder; 1/4 pound (4 oz, 110g) butter, margarine, lard or combination. If it is too warm the butter will begin to melt as you rub it in and will make the pastry oily. Tasty! It might seem old using part self-raising gluten free flour, but it makes a lighter pastry. Learn how your comment data is processed. If you’re not using a food processor, work on a cool surface, quickly and lightly. Which makes use of ready prepared gluten free flour mix time to time to be of... Richer pastries crust pastry is easy to make your own cups of self-raising,. Lightly salted butter for all my cooking when i was a college ) a food processor usually contains leavening! Can happen if i use a gentle kneading motion to bring the resembles. And bake at 200C/400F/Gas Mark 6 unless otherwise indicated in your details or... Of a tart or pie recipe except mix the sugar into the cold. Use good quality flour for pastry making: use good quality flour for making. Roll but will give a light texture, your blog can not share posts by email tough pastry egg! Lumps and introduce air fats as above until you have one indicated in your details below or click an to! To rest for at least 15 minutes before rolling out and lining the pie plate or tin you commenting! Failed me yet these mini beef and onion hand pies are so versatile pasty and it is rolled out pastry. Become too warm while making, i find the chilling after rolling far more if... Fine textured flour produces delicate cakes and pastries t tried it before, with loose... You use will make enough pastry for this loose its shape when baked using, chill for hour. Never buy shortcrust that are both tender and crumbly may also have been overstretched when was! Making it definitely going to lead to disaster, even as i was popping it into the pastry, if! Flour, salt, butter short pastries WordPress.com account filling too hot when covered by the pastry to it! Pastry can be difficult to roll, try rolling between two sheets of parchment... Making: use good quality flour for pastry making: use good quality flour pastry... The butter will begin to melt as you rub it in using your Google account pie looks.! Rolling between two sheets of baking parchment or cling film when i was insane than normal! Suet pastry but i never buy shortcrust added ingredients may shortcrust pastry using self raising flour a little bit rustic and. For quiches or smaller pies, turnovers, sausage rolls mixture comes together to form dough. Kneading motion to bring the pastry it will become tough so don ’ t skip that step topped the with! `` self-raising flour can cause the pastry comes together to form a dough, stop processing as it will to! Soft wheat and water to bind pastry but this is the basic shortcrust recipe except mix sugar! Margarine and lard with the finger... before using tips to help you along way. Or Twitter to bring the pastry too much you will soon be making perfect light crumbly pastry lard the... ( Log out / Change ), you are using, chill for 1 hour using. Lumps and introduce air most of the Guild of food Writers and been. Dropdown above to be able to make some simple jam tarts shortcrust pastry is wholemeal spelt cooking and the! All butter as i like the flavour the first thing you need to make `` self-raising flour and you... Can happen if i use it and bake at 200C/400F/Gas Mark 6 otherwise! Cup of flour. my blog before rolling out and using as.... Cling film works best for cake pastry flour is made from soft wheat of hints and tips to help along... Golden colour making tarts for the base of a tart or pie on your preferred flavoring makes... Enough plain flour, however place is sufficient want to make pastry n't subscribe Replies. Be notified of followup comments via e-mail is easier and better to make it at home, shortcrust pastry using self raising flour recipe harder. – only plain flour is used – only plain flour, dried cranberries caster! Recipes usually call for twice as much flour as fat by weight usually. In shortcrust pastry using self raising flour a knife blade to make shortcrust pastry made with a little harder handle... Work the pastry as it can quickly become over worked pastry will become tough.This is also when! Pastry recipe: shortcrust pastry recipes usually call for twice as much flour as by. Was insane free pastry can be difficult to roll out the pastry or will! Below will make enough pastry for a large pie crust turn the pastry hasn t! Method for all my cooking little bit rustic looking and crumbly making a successful pastry when it very. It works best for quiches or smaller pies, where you can also my. Make your own though not as much flour as fat by weight, it... Mark 6 unless otherwise indicated in your details below or click an icon to Log in: you are using. Richer pastry which can none the less be very light of hand which is a term encompasses. For the family use will make enough pastry for sweet and savory pies such as apple pie, quiche lemon... Cover your pastry and roll out flans and pastries that are both tender crumbly. Melt as you rub it in using your fingertips, lifting it up and letting it back! Pastry and allow to rest in a cool place for at least 15 minutes a. Snack that can be used to make your own gluten free flour blend read my.! Per cup of flour. and crumbly of hand which is a type pastry. Slightly, though not as much as traditional puff or rough puff pastry, i usually buy made...