Savoury Shortcrust Pastry RecipeOrigin: Britain Period: Traditional |
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This is one of the classic British pastries (pie doughs) and is typically used for savoury dishes. Ingredients
180g plain flour 
Savoury Shortcrust Pastry Preparation:Method:Sift together the flour and salt into a bowl. Dice the butter and lard, add to the flour and rub in with your fingertips until the mixture resembles coarse crumbs. Season to taste with salt and freshly-ground black pepper then slowly add the water, initially mixing with a palette knife an then with your hand (adding just enough enough to bring the mixture together) into a solid mass. The dough should be stiff and dry and it can be wrapped in clingfilm (plastic wrap) and chilled in the refrigerator for 30 minutes before rolling (this will make the dough easier to roll). When ready to use roll out on a lightly-floured surface to the size of your dish. If you want to substitute margarine for the butter in this recipe then use 50g margarine and 50g lard. You can also add a sprinkling of dried herbs to the pastry dough. |
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