200g Plain flour
100g #Butter or Margarine cut into flakes.
One small egg (Size 4)
Pinch of salt
2 Tablespoons of Water
Sift the flour into a mixing bowl and form a well in the centre. Place the flaked #butter or margarine, egg and salt in the well. Work all the ingredients quickly together with the fingertips, gradually adding water to form a pastry dough. Then, form the dough into a ball, wrap in cling film or foil and leave to chill in the refrigerator for 1-2 hours. Pre-heat the oven to moderately hot gas mark 6.
Knead the #pastry lightly and roll out on a lightly floured board. Line tartlet, flan or patty tins with it, adding any filling and covering with lids if required. Seal the edges with a little beaten egg. Prick the lid several times with a fork or make a small hole, to allow steam to escape during baking. Brush the top also with beaten egg yolk or milk, and bake for the required time to cook the #pastry and filling.
The #pastry case can also be baked blind like the sweet shortcrust pastry.
100g #Butter or Margarine cut into flakes.
One small egg (Size 4)
Pinch of salt
2 Tablespoons of Water
Sift the flour into a mixing bowl and form a well in the centre. Place the flaked #butter or margarine, egg and salt in the well. Work all the ingredients quickly together with the fingertips, gradually adding water to form a pastry dough. Then, form the dough into a ball, wrap in cling film or foil and leave to chill in the refrigerator for 1-2 hours. Pre-heat the oven to moderately hot gas mark 6.
Knead the #pastry lightly and roll out on a lightly floured board. Line tartlet, flan or patty tins with it, adding any filling and covering with lids if required. Seal the edges with a little beaten egg. Prick the lid several times with a fork or make a small hole, to allow steam to escape during baking. Brush the top also with beaten egg yolk or milk, and bake for the required time to cook the #pastry and filling.
The #pastry case can also be baked blind like the sweet shortcrust pastry.
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