WHAT IS SHORTCRUST PASTRY RECIPES

SHORTCRUST PASTRY RECIPES - BBC GOOD FOOD

Shortcrust pastry recipes - BBC Good Food image

Versatile shortcrust makes terrific tarts, pies and party nibbles. It's also one of the easiest pastries to make yourself from scratch.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SHORTCRUST PASTRY RECIPE | JAMIE OLIVER RECIPES

Shortcrust pastry recipe | Jamie Oliver recipes image

Master this buttery shortcrust pastry recipe and you're halfway to a blinding homemade pie

Total Time 15 minutes

Yield 8

Number Of Ingredients 6

Ingredients

500 g organic plain flour plus extra for dusting
100 g icing sugar sifted
250 g good-quality butter cut into small cubes
1 lemon zest of
2 large free-range eggs beaten
1 splash milk

Steps:

1. This pastry is perfect for making apple and other sweet pies. Even if you’ve never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you’ll be laughing. The one place where you can experiment is with flavouring. If you don’t fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don’t go overboard with any of these flavours!
2. Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you’ll end up with a delicate, flaky pastry every time.
3. Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.
4. Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don’t work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour.

Nutrition Facts : Calories 515 calories, FatContent 27.9 g fat, SaturatedFatContent 16.8 g saturated fat, ProteinContent 8.3 g protein, CarbohydrateContent 56.9 g carbohydrate, SugarContent 13.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "what is shortcrust pastry recipes"

BASIC SHORTCRUST PASTRY RECIPE | BBC GOOD FOOD

Learn how to make perfect shortcrust pastry every time with our easy recipe. For best results, make sure the butter is cold
From bbcgoodfood.com
Total Time 10 minutes
Category Dessert, Main course, Side dish, Vegetable
Cuisine British
Calories 262 calories per serving

Wrap in cling film and chill while preparing the filling.

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SHORTCRUST SWEET PASTRY | JAMIE OLIVER BAKING RECIPES

As this is a book about what I cook and what I find easy at home I’m not going to hide the pastry recipe in a small corner in the back of the book. I find it such a simple thing to make, pre-make, freeze and vary; it is such an asset to home cooking and so versatile.
From jamieoliver.com
Total Time 15 minutes
Calories 197 calories per serving

1. You can make this pastry by hand or in a food processor. Cream together the butter, sugar and a pinch of sea salt, then rub or pulse in the flour and egg yolks.
2. When this mixture has come together, looking like coarse breadcrumbs, add the cold milk or water.
3. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze into shape. The idea is to get your ingredients to a dough form with the minimum amount of movement, i.e. keeping your pastry flaky and short (the more you work it, the more elastic it will get, causing it to shrink in the oven and be chewy – ooooh no, matron).
4. I normally roll the pastry into a really large, short and fat sausage-shape, wrap it in clingfilm and place it in the fridge to rest for at least 1 hour.
5. Carefully slice off thin slivers of your pastry (don’t try to slice frozen pastry) lengthways, around 5mm thick. (I personally like it around that thickness as it’s delicate, but you can make it thicker if you want, it just takes longer to cook.)
6. Place the slivers in and around the bottom and sides of your tart mould, just fitting them together like a sort of jigsaw. Then simply push the pieces together, level out, then tidy up the sides by pushing with your thumb and either cleaning off the excess pastry from the rim of the mould, or allowing it to hang over the edge – which is quite rough but I like it.
7. Once you’ve finished lining your tart mould you must again allow it to rest for at least 1 hour, preferably in a freezer (I always store my pastry in the freezer because it keeps so well).
8. I always line two tart moulds and freeze one for another day (or you could make more if you want, just double the recipe, as it takes no extra time).
9. It’s so easy to grab a tart out of the freezer, bake it in minutes and fill it with something simple or elaborate, and if guests turn up or you just want to make a nice dessert, it makes pudding a piece of cake!
10. To start with, I always bake tart shells for around 15 minutes at 180°C/350°F/gas 4, which will cook the tart all the way through, colouring it slightly.
11. Once completely cooled it can be filled with any of the uncooked fillings, such as Fruit-filled Mascarpone Tart and Simple chocolate tart, which will hopefully provide a basis for you to make up and vary your own.
12. With baked fillings such as Almond Tart or Lemon & Lime Cream Tart you’ll have to bake the tart blind first, which means cooking the shell at 180°C/350°F/gas 4 but only for about 12 minutes, so that it’s only lightly coloured but just cooked through.
13. Another way, commonly used, is to fill the tart shell with clingfilm or greaseproof paper and fill it with beans (you can use rice, lentils, peas, whatever), the idea being that you pack the beans in so tightly that they will stop the sides of the pastry from dropping.
14. Cook for 10 minutes, then carefully remove the beans and cook for a further 5 to 10 minutes. Yes, this is a bit of a performance and I only ever do it when I’m having bad luck, quite honestly if you take your tart shell straight out of the freezer and place it in a preheated oven you shouldn’t have any problems.
15. After baking blind, you add your filling and bake further until the filling is cooked (see recipes for cooking times).

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SHORTCRUST PASTRY RECIPE | ALLRECIPES

Shortcrust is probably the most widely used of all pastries and is good with sweet or savory fillings.
From allrecipes.com
Total Time 40 minutes
Category Pie Crusts
Calories 193.6 calories per serving

Use pastry for tarts, pastries, quiches, or other savory goodies.

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SHORTCRUST PASTRY RECIPE RECIPE - BBC FOOD

A quick and easy recipe for shortcrust pastry. You can make it by hand or in a food processor.
From bbc.co.uk
Reviews 4.2

Wrap the dough in cling film as before and chill for 30 minutes before using. Alternatively, roll out immediately and line the tin, resting the pastry case in the fridge for 30 minutes before baking.

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BRITISH SHORTCRUST PIE PASTRY RECIPE | ALLRECIPES

Many British recipes call for shortcrust pastry. This makes a great alternative to pre-made crusts. Because it is so easy to make in batches, I make extra to freeze for later use. This pastry dough can also be kept in the fridge for 2 to 3 days.
From allrecipes.com
Reviews 5
Total Time 35 minutes
Category Pastry Pie Crusts
Calories 657.5 calories per serving

Wrap dough in plastic wrap; let rest in a refrigerator for at least 30 minutes before using.

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SHORTCRUST PASTRY RECIPE - FOOD NETWORK

This basic pastry is used in many popular recipes, from mince pies to quiches; it's also one of the easiest pastries to start with. The uncooked dough can be frozen or kept in the fridge for a couple of days.
From foodnetwork.com
Total Time 50 minutes
Category dessert

Sour cream shortcrust pastry: Replace the egg with 2 tablespoons of sour cream or creme fraiche, adding just enough to bring the dough together.

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WHOLEMEAL PASTRY | PASTRY | RECIPES | DOVES FARM

This quantity of pastry is sufficient for the base and top of a 18cm/7” pie, a quiche such as our Caramelized Onion Tart, or many small tarts. Gather up any unused pastry dough and trimmings, then wrap and freeze them for use at a later date.
From dovesfarm.co.uk
Reviews 5

Pre-heat the oven. Rub a little butter around the inside of your dish or tin. Put the flour into a mixing bowl. Chop the butter into small cubes and add them to the bowl. Using a pastry blender or fork, mash the butter cubes into the flour until it resembles breadcrumbs. Stir in enough of the water to bring the pastry together into a soft dough. Cover the dough and leave it to stand for 15 minutes. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press the pastry into the baking dish using your fingers. Cut away any pastry that hangs over the edge of your dish. Continue as per your recipe.

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BASIC SHORT-CRUST PASTRY RECIPE - NYT COOKING

Regarding this basic short-crust pastry: the dough takes just 10 minutes to make, so resist the temptation to buy that pre-made crust from the refrigerator case. Homemade pastry always tastes better. Make it the day before. You can even roll it out, line the tart pan and keep it frozen until you’re ready to bake.
From cooking.nytimes.com
Reviews 5
Total Time 10 minutes
Calories 1268 per serving

Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

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