About this recipe:This is by far the most simple way to make shortcrust pastry. Perfect for quiche which I use all the time. This will provide around 170g worth of pastry which will easily fit most quiche dishes.
Sift flour and salt together, add the butter. Rub together with your fingertips. Ensure the mixture resembles breadcrumbs. (It is possible to use a food processor but I find some can make the butter too warm. You do not want it to melt or become greasy!)
Now add a little cold water to the mixture, one tablespoon at a time. Mix with your hands or a knife until you have a dough ball. As with most dough if it's too sticky use plenty of flour, too dry add more water.
Once you have your dough it is best to leave it in the fridge to chill for up to 20 minutes, or at least until it's still easily pliable but not too hard. Just to make life easier!
Now simply flour your surface and your hands, and roll to the desired thickness and size. I generally go for around 5mm thick for my quiche as thin pastry always works best.
Grease your dish. Place pastry on the greased dish and prick the pastry with a fork. Now either blind bake with your usual baking beans and parchment paper. Or do as I do, and simply use some small glass dishes with parchment directly covering the pastry.
Bake at 200 C / Gas 6 for 15 to 20 minutes. It needs to be just starting to brown. If you cook it too much you will have overly cooked pastry when you cook it a second time with the filling. Enjoy.
You can easily double the mixture with out worrying. Just ensure the dough isn't too sticky or too dry. Apologies if I make little sense, this is my first recipe. Albeit a simple one!
Pastry worked out really well - quick, easy, nice flavour. Love this recipe, easy to make and so tasty, will put this on the list as a regular meal.I always searching on the internet about restaurants and food. - 22 Jan 2016