Shortcrust Pastry
This shortcrust pastry is the best for quiche bases, savoury pies and pasties.
Ingredients
- 500 g Plain Flour I use 50% Wholemeal and 50% White
- 125 g Butter
- 125 g Lard
- 6 tbsp Water
- Pepper
- 1 Veggie Stock Cube (the crumbly sort)
Instructions
- Add butter to the flour and rub in until it's like fine breadcrumbs or stick it in your mixer.
- Add seasoning and the water to the mix until it comes together to form a ball.
- Roll out the pastry to the desired thinkness. ( not ned to chill in fridge). Simple!
- If you are using it for a quiche or for a pie base, blind bake it for 12 minutes at 180° fan oven.
