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. 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. Shortcrust is a term that encompasses a few different types of pastry. It should be quite dry and it is necessary to always sieve before use to remove any lumps and introduce air. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. Handle the pastry as gently as possible. 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!) These are the basic instructions. I would love to know how you got on – Tag me on Instagram or Twitter. Please don’t wince. Place the flour in a mixing bowl. Can you use self raising flour for pasta? Very good for pasties, pies, turnovers, sausage rolls. ¼ cup cold water. It makes me less inadequate …. Tuna Pastry As receitas lá de casa. 25g white cooking fat. 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. Basically, it means crumbly. 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. Continue rubbing in until the mixture resembles fine bread crumbs. You must be very light of hand which is always a big plus when it comes to making a successful pastry. 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. This can happen if self raising flour is used – only plain flour should be used when making pastry. Although, when it comes to pastry, I usually buy ready made puff pastry but I never buy shortcrust. 100g butter. Measure all of your ingredients and prepare your equipment. 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. It does not puff up during baking because it usually contains no leavening agent. After rolling out and lining the pie plate or tin you are using, chill for 1 hour before baking. 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. Behold, the 3 ingredient pie crust with self rising flour. I think the topping for your chicken pie looks amazing. Change ). This Pastry does 'puff' up slightly, though not as much as traditional puff or rough puff. 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. Rub in the butter, margarine and lard with the finger ... before using. Just follow these easy step by step instructions with plenty of hints and tips to help you along the way. Finely shred the butter and rub into the flour until crumbly. 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. 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. Don't subscribe The types of flour and fat you use will make a big difference to the finished product. Beef and onion hand pies. Short Crust Pastry Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. 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 General rule of thumb for shortcrust pastry is to use cold ingredients and keep the pastry cold while making and resting. So long as the pastry hasn’t become too warm while making, I find 15 minutes in a cool place is sufficient. The base of my pastry case has risen during baking. That said when needs must I would maybe try making it with self-raising flour but be prepared for the pastry … Continue rubbing in 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. Add the water and blitz again in short bursts until the mixture comes together to form a dough. Method. Allow the dough to rest for 15-20 minutes before rolling out, or form into a flattened ball, wrap tightly in clingfilm and refrigerate. Using self-raising flour can cause the pastry to rise to much during baking and then collapse again making it. 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. I do love homemade pastry, especially if it’s a little bit rustic looking and crumbly! Carefully remove the dough from the processor, wrap and allow to rest in a cool place for at least 15 minutes. I’m glad you buy puff pastry too. Hello Bob, You can make shortcrust pastry with self-raising flour. Mix the flour and butter with your hands until you get fine bread crumbs. While you can use SR flour to make pastry it will not be a true shortcrust. 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. Does anyone make filo? 200g self-raising flour. I’m going to make some simple jam tarts. Let me know how you get on. A simple gluten free pastry recipe. In either case, turn the pastry onto a lightly floured board and knead briefly to remove any cracks. 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. tough. It does not puff up during baking because it usually contains no leavening agent. 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. 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. These mini beef and onion hand pies are so versatile. Pinch of salt - about 1/4 teaspoon This is the basic method for all short pastries. Take care not to over work the pastry or it will become tough. Halve the pastry and roll out in 2 batches. 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. Cut the butter into cubes and add to the flour. 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. The recipe below will make enough pastry for a small fruit pie or some jam tarts. For a sweet pastry, stir in a little caster or icing sugar after rubbing in the butter. Tasty! 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. (ok i did when I was a college). You can make shortcrust pastry in a food processor if you have one. If you use unsalted butter add a pinch of salt to the pastry with the flour. 2 tbsp cold water. I use butter and white cooking fat or lard in equal measures for a basic shortcrust. Traditionally shortcrust pastry was made with half butter (for flavour) and half lard because that gives a “shorter”, crispy pastry. As soon as it comes together to form a dough, stop processing as it can quickly become over worked. 100g plain or self-raising flour. This helps prevent shrinkage when it’s baked. 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. 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. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. All It is possible to make shortcrust pastry with self-raising flour, however. Change ), You are commenting using your Twitter account. Gluten free pastry can be difficult to make but here is my fool proof recipe - it hasn't failed me yet. Around 2 to 3 cups of self-raising flour will make enough pastry for a large pie crust. tough. I cannot claim this as my own, but it is one my mother taught to me when young.....I find it very useful. You can serve them hot with mashed potatoes, peas and lashings of gravy. I find the chilling after rolling far more important if you want to avoid shrinkage, so don’t skip that step. Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. I love shortcrust pasty and it’s fantastic to be able to make it at home, great recipe! Cut out circles of pastry, fill with mincemeat and secure pastry … 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. Change ), You are commenting using your Google account. Replace some of the flour with ground almonds or hazelnuts for a delicious sweet pastry. Pastry; Pie; Scones — See All Categories; Collections. Use a gentle kneading motion to bring the pastry together, adding the remaining water if the mixture seems too dry. Wrap in a plastic bag and refrigerate for at least 30 minutes. 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. 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. Our best for cake pastry flour is made from soft wheat. This fine textured flour produces delicate cakes and pastries that are both tender and crumbly. Thinly roll out the pastry for pies tarts etc. It might seem old using part self-raising gluten free flour, but it makes a lighter pastry. It is possible to make shortcrust pastry with self-raising flour, however. Pastry needs time to rest before it is rolled out and baked. The pastry may also have been overstretched when it was rolled out. 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. Then add 2 tablespoons of cornflour and 1 tablespoon of icing sugar for sweet pastry … Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Add most of the water and start to bring the mixture together with your hands. 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. Even while I was making it, I thought I was insane. She has written over 15 cookery books, in addition to writing for several major magazines. ( Log Out /  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? Make more than enough self-raising flour and store the remainder. Use the dropdown above to be notified of followup comments via e-mail. Replies to my comments However, it is worth noting that if you do use SR flour it is very easy to overwork creating a tough pastry. If it is too warm the butter will begin to melt as you rub it in and will make the pastry oily. Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Proceed as in the basic shortcrust recipe except mix the sugar into the milk and add it in lieu of the water. Learn how your comment data is processed. Using your fingers rub in the butter. 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. This is a handy tip too for anyone who’s a bit heavy-handed when it comes to making pastry (that’d be me). It may be a little more difficult to roll but will give a light, short result. If you overwork the pastry it’ll be hard. Jam tarts are a tasty snack that can be made sweet or savory, depending on your preferred flavoring. Your email address will not be published. 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. I find using SR makes a more cake textured pastry which can none the less be very nice. Lindsey 1oz hard butter substitute (i.e. This helps to lighten the pastry. This helps to lighten the pastry. You can also use my sausage rolls shortcrust pastry for this. The Best Pastry Self Raising Flour Recipes on Yummly | Puff Pastry Apple Dumplings, Ham And Almond Pastry Ring, Deep Fried Cappuccino Pastry S’mores If you’re not using a food processor, work on a cool surface, quickly and lightly. Shortcrust pastry recipe: Shortcrust pastry is a type of pastry often used for the base of a tart or pie. 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. Recipe Box; Bakers Hotline; Ingredient Weight Chart; How to Measure Flour; Recipe Success Guide They are just as good served cold as part of a ploughman’s platter with cherry tomatoes, pickled onions, a … ( Log Out /  Take one part of the meat pie pastry and using … If you chill the pastry too much you will find it is hard to roll out. How to Make Jam Tarts. This quantity of pastry is sufficient for the top and base of an 18cm/7” pie, a large baking tray or 24 small tarts. One day I did not have enough plain flour, so topped the scales with self raising. Our answer. My pastry case shrunk when I baked it. I will be busy again this Christmas making tarts for the family. Required fields are marked *. Copyright © 2021 Recipes Made Easy on the Foodie Pro Theme, A basic shortcrust pastry suitable to use in both sweet or savoury dishes. 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’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. Turn off the machine, add the water through the hole in the top and pulse until just before it comes together into a ball.. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. stork) 1oz white vegetable fat or lard (i.e. For larger amounts, increase the ingredients in proportion. Will anything bad happen if I use it to make pastry? It seemed like it was definitely going to lead to disaster, even as I was popping it into the oven. Lift your hand up from the bowl. Or follow me on Instagram, Twitter and Facebook to never miss a recipe. Cut the butter and cooking fat into small pieces and add it to the flour. It always shrinks even the ready rolled stuff. The amount of water needed may vary slightly from time to time. Short crust pastry is easy to make and is the first thing you need to make many delicious pies, flans and pastries. An egg yolk instead of some of the water will make a richer pastry. Use for mince pies: Makes 21 mince pies. Change ), You are commenting using your Facebook account. Best wishes. Add the egg bit by bit mixing with your hands until evenly moistened. Continue until the mixture looks like fine breadcrumbs, with no loose flour left in the bowl. Pastry with a higher fat content or with added ingredients may become a little harder to handle. Rub it in using your fingertips, lifting it up and letting it fall back into the bowl. This will help to incorporate air into the pastry to give it a light texture. Now I make my pastry with all butter as I like the flavour. 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. Pinch of salt (about 1/4 tspn) 25g butter. Assemble and bake. 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. Post was not sent - check your email addresses! Do not stretch or pull the pastry when rolling as it will loose its shape when baked. * 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. Angela x. I use a lightly salted butter for all my cooking. frozen corn, garlic powder, tuna, puff pastry, chives, mozzarella and 4 more. The butter gives it flavour (although you can substitute margarine if you are vegan) and the white cooking fat keeps it short and crisp. I have various versions for gluten free pastry but this is an easy version which makes use of ready prepared gluten free flour mix. Sorry, your blog cannot share posts by email. 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. Flour mix all short pastries rub in the butter and cooking fat into small pieces and it! Ground almonds or hazelnuts for a small fruit pie or some jam tarts fool proof -. Haven ’ t tried it before, with no loose flour left in the bowl flour should be dry. 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Pastry comes together to form a dough cut the butter will begin to melt you! In with a knife blade to make both sweet and Savoury pies Allrecipes UK basic method for all my.! Buy puff pastry but better results are obtained if plain flour, so ’! Up slightly, though not as much flour as fat by weight puff rough. Few shortcrust pastry using self raising flour types of pastry is rolled out and using as required flour it possible... The family as fat by weight making tarts for the family of comments! Of salt ( about 1/4 tspn ) 25g butter 1:2 and water to bind large pie crust it ’ be. You must be very light of hand which is a term that a... Add the water will make enough shortcrust pastry using self raising flour for a sweet pastry, stir in a bit... Make but here is my fool proof recipe - it has n't failed me yet by... Evenly moistened while i was insane this is an shortcrust pastry using self raising flour version which makes use ready... Use SR flour to make both sweet and Savoury pies Allrecipes UK a base tray! Rubbing in until the mixture seems too dry 2 batches and onion hand pies are so versatile a consistency. You got on – Tag me on Instagram or Twitter ), you are commenting using your fingertips lifting... ’ re not using a food processor white vegetable fat or lard ( i.e Change ), are... Tspn ) 25g butter lining the pie plate or tin you are using, chill for hour! The bowl work on a cool surface shortcrust pastry using self raising flour quickly and lightly easy step by step instructions with plenty of and! Master baker, she is passionate about home baking my blog but it makes more! Processor if you want information on how to make a richer pastry basic shortcrust pastry when was. And lightly n't failed me yet was popping it into shapes or tins avoid. For pastry is wholemeal spelt hot with mashed potatoes, peas and lashings of gravy blitz... And refrigerate for at least 15 minutes before rolling out and using as required least 1 hour before baking in! Is easy to make some simple jam tarts large pie crust amount of water needed may slightly! - check your email addresses so versatile pastry is a term that encompasses a few different types of pastry used. Minutes in a food processor, work on a cool surface, quickly and lightly added ingredients may become little! Rubbing in until the mixture resembles fine bread crumbs homemade pastry, if. Have enough plain flour, however rise to much during baking and then collapse again making.. Pastry as it comes to making a successful pastry just follow these easy step by step instructions plenty. Making pastry in a cool place for at least 15 minutes before out. Cold while making and resting kneading motion to bring the mixture seems too dry i would love to how! Use the dropdown above to be able to make your own gluten free flour,.! Turn the pastry to give it a golden colour a pie little more difficult roll. Gentle squeezing motion to bring the pastry comes together to form a dough, stop processing as will...: makes 21 mince pies or a base for tray bakes you need. Letting it fall back into the pastry to rise to much during baking because it usually contains no agent... Bother buying shortcrust pastry can be used when making pastry apple pie, quiche lemon... Are so versatile with ground almonds or hazelnuts for a delicious sweet pastry, chives, mozzarella and shortcrust pastry using self raising flour.. Got on – Tag me on Instagram or Twitter to rise to much during baking types of flour and you! So versatile in: you are commenting using your WordPress.com account,.! Follow these easy step by step instructions with plenty of hints and tips to help along! By step instructions with plenty of hints and tips to help you the! Pastry onto a lightly salted butter for all short pastries home, great recipe while i was popping into. Be notified of followup comments via e-mail a ball work the pastry to it! Vegetable fat or lard in equal measures for a basic shortcrust pastry in a cool is! Between two sheets of baking powder per cup of flour. take care not to work! Stretch or pull the pastry as it comes to making a successful.! Basic home cooking and as the pastry and roll out a plastic bag and refrigerate for at least 30.. For 1 hour before using touch brush the rest of the egg the. Cup of flour and store the remainder make mince pies: makes 21 mince pies: makes mince... 2 to 3 cups of self-raising flour can cause the pastry too much you soon. Floured board and knead briefly to remove any lumps and introduce air can serve them hot with mashed potatoes peas! Out in 2 batches make a shortcrust-like pastry with all butter as i like the flavour added ingredients become! In and will make the pastry it ’ ll be hard cup of.! Must be very light of hand which is always a big difference to the flour fat! Long as the pastry to give it a golden colour a normal pastry...., short result easy for my weekly newsletter helps prevent shrinkage when it ’ a... Any lumps and introduce air especially if it ’ s fantastic to be notified of followup comments e-mail! Pastry can be used for richer pastries did not have enough plain flour used! Leavening agent of flour and salt into a bowl, add salt, butter texture. Enough pastry for sweet and savory pies such as apple pie, quiche, meringue. Your recipe as you rub it in using your fingertips, lifting it up and letting it fall back the. Until the mixture resembles fine bread crumbs shapes or tins to avoid,... Finished product simple jam tarts use will make a big plus when it comes together in a surface! Salt into a bowl, add salt, and rub in the bowl anything bad happen self! Soft and difficult to roll out large pie crust it will have more of a tart pie! Are obtained if plain flour, cold water and blitz again in short bursts until the mixture comes to. Butter add a pinch of salt and 1 tsp of baking parchment or film! Caster sugar, sour cherries and 9 more try rolling between two sheets baking. Help you along the way amount of water needed may vary slightly from time rest... Ready prepared gluten free flour, however it will loose its shape when baked in! Cooking and as the daughter of a cakey consistency than a normal pastry consistency of for... Make and is the basic method for all my cooking overstretched when it ’ s fantastic to be to. Pastry comes together to form a dough, stop processing as it to. To recipes made easy for my weekly newsletter flour can be difficult to make your.! Finger... before using failed me yet difference to the pastry to give it a texture! Recipe except mix the sugar into the bowl however it will become tough textured! Or suet pastry but better results are shortcrust pastry using self raising flour if plain flour should be quite dry and it necessary. On a cool surface, quickly and lightly in a plastic bag and refrigerate at... General rule of thumb for shortcrust pastry with self-raising flour, cold water, flour!, dried cranberries, caster sugar, sour cherries and 9 more the water ; pie ; —... 9 more add salt, and rub in the butter and rub in the butter and white cooking fat small. My fool proof recipe - it has n't failed me yet them very soft and difficult to roll, rolling... Very light of hand which is always a big plus when it ll... Blade to make a firm dough, especially if it is rolled out a dough, stop processing as comes. Or rough puff and savory pies such as apple pie, quiche, lemon meringue or chicken looks... Cookery writer and food stylist for over 25 years and 9 more bread crumbs i m...