Shortcrust Pastry - Breville VTP 147 Instruction Booklet

recipes

Shortcrust Pastry

• 175g plain flour
• 80g good quality cold butter, cut into small cubes
• 2 tbsp milk or water
• Pinch of salt
When making your own pastry try to keep the ingredients as cold as possible and
touching the pastry with your hands to a minimum.
1. Weigh and chop the butter.
2. Sieve the flour from a height of about 30cm into a clean, dry bowl.
3. Quickly work the butter into the flour using your fingers to make a crumbly mixture
4. Slowly add two tablespoons of milk or water and the salt. Use a rounded knife to
bring the mixture together. Add more milk or water if you think it needs it.
5. Finally, bring the mixture together with your hands to form a dough that leaves the
sides of the bowl clean.
6. Once the dough is smooth and round, sprinkle it with flour and cover with cling film.
Chill the dough in the fridge for a minimum of 30 minutes.
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