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 Shortcrust Pastry
This pastry is used for sweet and savoury flans, pies, tarts, tartlets, pastries, turnovers etc.
INGREDIENTS: Plain flour - 400 g (14 oz), Salt - * tsp, Butter or yellow margarine - 100 g (3* oz), White margarine or lard - 100 g (3* oz), Cold water - to mix.
COOKING: 1. Sift the flour and salt into a bowl. Add the fats. Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.
2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.
3. Roll out and use as required. If not to be used immediately, transfer to a polythene bag or wrap in aluminium foil and refrigerate.
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