Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie, more popularly used in meat pies and sausage roll in Nigeria.
Short crust pastry does not puff up during baking because it usually contains no leavening agent, however most Nigerian short crust recipes call for Baking Powder. Shortcrust pastry really is so easy to make. It is one of the most versatile pastry as it can be used for both savoury and sweet dishes.
(Credits Wikipedia, About Food)
All you need for Short Crust Pastry is
• 350 g Flour (3 cups)sieved
• 170 g Margarine
• 1/4 tsp Salt
• 1/2 tsp Baking powder
• 1 Egg.
• 8 tbsp of water or less
– In a bowl combine flour, margarine, baking powder, salt and rub using the tips of your fingers until it resembles bread crumbs
– Add one egg and water and combine until the mixture binds and forms a soft dough. Handle the pastry gently and lightly.
– Roll into a ball and place pastry in fridge for about 15 – 20 mins to set. The Pastry can be kept in the freezer for as long as 6 months. Just wrapped tightly with cling film, cover with tin foil and chunk it into a freezer bag.
4 thoughts on “How to make Short Crust Pastry”
Thank you so much for this ma’am.
1)What if I don’t have a refrigerator,,where do I place the pastry dough to rest.?
2)So it does not require kneading?
3)Can it be placed in an air tight container and tossed in the freezer?
Thank you ma’am.
You are welcome
1) It doesn’t have to rest in a fridge if you are ready to use immediately
2) No kneading or else you will activate the gluten in flour and end up with a chewy stretch pastry instead of a short crumbly crust.
3. It can be stored in an airtight container, ensure the dough is properly wrapped first, before placing in a container and tossing in the fridge so it doesn’t dry out