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.