I thought I would share the recipe for my go to short crust pastry as it is the easiest of all the pastries there are and it works so well for savoury and sweet dishes.
You can easily elevate the flavours wether you're doing sweet or savoury, for example for my sweet short crust for my recent attempts at mince pies, i added in grated orange zest.
For my go to sweet short crust pastry you will need:
175g plain flour
75g cold unsalted butter
25g icing sugar*
1 medium egg
75g cold unsalted butter
25g icing sugar*
1 medium egg
• Place the butter and flour into a food processor and blitz together until you get a breadcrumb consistency. Alternatively you can rub the butter into the flour with your fingertips if you don't have a food processor
• Stir in the icing sugar, then whisk the egg and add straight it. Use your hands to bring the mixture into a soft dough. If yiu find it's a little dry, you can add a tsp of water.
• Once the dough forms, flatten it out slightly on a lightly floured work surface, and wrap in cling film. Chill the wrapped dough in the fridge for at least 15 minutes before using as required.
* if you are making savoury short crust, use salted butter, leave out the icing sugar and follow the steps in the same way.
