SHORT CRUST PASTRY WITH EGG

Short crust pastry serves as the basis for many varieties of savoury and sweet tarts, tartlets and pies.

Making a good short crust pastry depends on what ingredients you use and how you use and handle them as well the quality of the ingredients that you are using.

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Helpful Tips

1)Always use fresh flour, fresh chilled and cubed unsalted butter(no shortening/margarine) and chilled water.

2) Chill the disc of dough for at least 2 hours or overnight before use.

If you do not have a food processor, you can simply use the method as mentioned below.

Add flour and salt to a bowl; add cubed, chilled butter. Using your fingertips, rub the butter into the flour until it resembles bread crumbs. Add the egg and chilled water until the crumbs gather to form a dough. Gather the dough and form  a disc. Cover with cling film/plastic wrap and refrigerate for at least 2 hours before use.

Time:5 minutes + 2 hours chilling time        Makes : 10 inch diameter

scpastry (1)

Ingredients:

250 grams All Purpose Flour

125 grams chilled Unsalted Butter, cubed

1/2 tsp Salt

1 Chilled Whole Egg, optional

1-2 tbsp Cold Water (you may need a little more if you are not using egg)

Baking Paper

Rice/Beans

cling film or plastic wrap

Method:

1) Combine the Flour and Salt in a food processor and process for 30 seconds.

 

scpastry1 (1)

 

2) Add chilled and cubed butter and process until it resembles fine breadcrumbs.scpastry2 (1)3) In a small bowl, combine the whole egg and 1 tbsp water; while the motor is running add the egg mixture to the crumbs until the crumbs start to stick together.scpastry4 (1)

scpastry3 (1)

4) Transfer the mixture to a work surface and gather the crumbs to form a disc.

scpastry5 (1)5) Wrap the dough in cling film or plastic wrap and chill for at least 2 hours before use.

scpastry7 (1)6) After the dough is chilled, take it out from the refrigerator and leave for 10 minutes before you roll it out into a circle and blind bake.

I used this pastry to make an 8 inch/ 20 cm tart and 12 tartlets.

How to blind bake:

  1. Pre-heat the oven to 180°/350° F. Use an 8 inch tart dish and roll the chilled pastry to 1/4 inch thick and about 11 inch diameter to fit a 8 inch/20 cm tart dish.
  2. With the help of the rolling pin lift the rolled pastry and place it on the tart dish to cover the bottom and sides of the dish. Use your fingers to place the pastry evenly. When the pastry is well placed on the dish, use the rolling pin to roll over the tart dish and remove the excess pastry.

sc12 (1)

3)Prick  the pastry with a fork so that while blind baking the pastry will not puff.sc9 (1)

4)Cover with parchment paper and sprinkle with rice or beans.sc8 (1)4)Bake for 15 minutes then remove the parchment paper and the rice/ beans and bake for a further 5 minutes.sc10 (1)4)Remove from the oven.

The pastry is  ready to use!

Ingredients:

250 grams All Purpose Flour

125 grams chilled Unsalted Butter, cubed

1/2 tsp Salt

1 Chilled Whole Egg, optional

1-2 tbsp Cold Water (you may need a little more if you are not using egg)

Baking Paper

Rice/Beans

cling film or plastic wrap

Method:

  1. Combine the Flour and Salt in a food processor and process for 30 seconds.
  2. Add chilled and cubed butter and process until it resembles fine breadcrumbs.
  3. In a small bowl, combine the whole egg and 1 tbsp water; while the motor is running add the egg mixture to the crumbs until the crumbs start to stick together.
  4. Transfer the mixture to a work surface and gather the crumbs to form a disc.
  5. Wrap the dough in cling film or plastic wrap and chill for at least 2 hours before use.
  6. After the dough is chilled, take it out from the refrigerator and leave for 10 minutes before you roll it out into a circle and blind bake.

         How to blind bake:

  1. Pre-heat the oven to 180°/350° F. Use an 8 inch tart dish and roll the chilled pastry to 1/4 inch thick and about 11 inch diameter to fit a 8 inch/20 cm tart dish.
  2. With the help of the rolling pin lift the rolled pastry and place it on the tart dish to cover the bottom and sides of the dish. Use your fingers to place the pastry evenly. When the pastry is well placed on the dish, use the rolling pin to roll over the tart dish and remove the excess pastry.
  3. Prick  the pastry with a fork so that while blind baking the pastry will not puff.
  4. Cover with parchment paper and sprinkle with rice or beans.
  5. Bake for 15 minutes then remove the parchment paper and the rice/ beans and bake for a further 5 minutes.
  6. Remove from the oven.
  7. The pastry is  ready to use!
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