Savory Shortcrust Recipes

SAVOURY SHORTCRUST PASTRY FOR QUICHES AND TARTS

Steps:

• Place the Flour and Salt in the bowl of your Food processor and pulse to mix.
• Add the very cold Butter, cut into small cubes, and slowly pulse to blend it into the flour until you get a thin crumb like consistency.
• While pulsing, slowly add the very cold Water a little bit at the time. Stop as soon as the dough comes together (see note 1) and transfer over a sheet of baking paper on your kitchen bench.
• Assemble the dough into a ball and gently flatten it with your hands. Place a second sheet of baking paper over it, and leave to rest for about 10 minutes.
• Roll the Pastry into a large circle (see note 2) about 4mm - 1/8 inch thick. Place the tart pan over it to check it is rolled wide enough to fill it.
• Place the rolled pastry over a flat tray and leave in the fridge to rest for at least 1 hour (or up to 24 hours).
• Remove the two baking sheets and place the rolled pastry inside the Quiche/Tart Pan. Gently slide down the pastry along the sides of the pans, then press it against the pan so that it sticks to it. Remove any excess with a small pairing knife or rolling pin (see note 3).
• Poke the bottom of the pastry with a fork, then place back in the fridge to rest for at least 1 hour (or up to 24 hours). Just before baking the pastry, place it in the freezer (for at least 15 minutes) to make sure the butter is extremely cold, almost frozen.
• Bake according to the recipe instructions - either blind-baked for 20 minutes at 180'C/350'F filled with baking paper and baking weights (beads, dried beans, rice etc...) or directly with the filling.

BASIC SHORTCRUST PASTRY

Steps:

• Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
• Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough.
• Knead the dough briefly and gently on a floured surface.
• Wrap in cling film and chill while preparing the filling.

PERFECT SHORTCRUST PASTRY RECIPE

Steps:

• Measure out the flour into a mixing bowl with a kitchen food scale.
• Add the salt
• Gently sift flour and salt together
• Add the egg yolks and gently mix with your hands
• Slowly add the water bit by bit as you work the dough with your hands.
• You may not need all the water, so ensure you only add a little bit at a time, work it into the dough and if you still need more, add a little more, until your shortcrust pastry dough is the right consistency.
• Mix the dough until you have a soft pastry dough that pulls away from the sides of the bowl.
• Gently tip the pastry onto a lightly floured surface.
• Form the dough into a ball with your hands
• Take care to not overwork the dough.
• Gently flatten the pastry into a disc and wrap in saran wrap or press n' seal.
• Chill the dough in the fridge for about 3 hours.
• Preheat the oven to 392 degrees.
• Roll out your shortcrust pastry to the same size as your pie tin on a lightly floured surface.
• Allow a little extra crust to hand over the rim of the pie tin.
• Gently lift the pastry and line the pie tin.
• Press firmly into the corners and sides.
• Prick the base of the pastry crust all over with a fork
• Line the crust with parchment paper and fill with a layer of baking weights or baking beans.
• Blind bake pie crust for 10-12 minutes
• Remove pie crust from oven and gently remove the baking beans/beads and parchment paper
• Gently brush crust with beaten egg wash
• Return to oven for another 5-8 minutes to dry out the crust and seal it.
• Remove from the oven and trim the pie crust sides.
• Set aside shortcrust pie shell to cool while you prepare your filling.

BRITISH SHORTCRUST PIE PASTRY

Steps:

• Combine flour, butter, and shortening using a food processor until crumbly. Mix in water 1 tablespoon at at time until dough is soft and pliable.
• Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

SHORTCRUST PASTRY

Steps:

• Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together.
• If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap, or place in a plastic bag, and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes.
• Variations:
• Sweet shortcrust pastry: In place of the pinch of salt, use 1 tablespoon of icing sugar.
• Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

SHORTCRUST PASTRY

Steps:

• Sift flour into a bowl and rub in butter. Add egg yolk and enough water to make ingredients cling together.
• Press dough into a ball and knead gently on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Use pastry for tarts, pastries, quiches, or other savory goodies.

SAVORY SHORTCRUST

Steps:

• For the pastry, sift the flour, cayenne pepper and salt and pepper into a bowl. Rub in the butter, then add the grated cheese. Mix to a soft dough with the yolk, adding a few drops of water if necessary. Chill for 30 minutes.
• Roll out the dough thinly into a square roughly 10 by 10 inches. Spread lightly with mustard, then cover the mustard with a thin film of Gentleman's Relish. Sprinkle over the Parmesan cheese and chives. Roll up as a Swiss roll, wrap in saran wrap and chill 45 minutes.
• Preheat the oven to 375 degrees F.
• Cut the roll across in thin slices and place on a greased and lined baking sheet. Bake for 7 to 10 minutes.