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Sweet Shortcrust Pastry

Sweet Shortcrust Pastry

A good shortcrust pastry is something you want to have mastered and at the ready when inspiration hits. This one's fabulous - easy, tasty and perfectly textured. Kathy Paterson (legendary Auckland caterer and cook - and the brains and style behind Milly's catalogue food styling) used this for the Starry Christmas tart featured in our catalogue a year or two back. 


1 ½ cups plain flour
a scant ½ cup icing sugar
a pinch of salt
75g cold butter, diced
1 large egg yolk mixed with 1 tablespoon cold water


Put the flour, icing sugar and salt into a food processor and process once or twice to sift the flour. Add the diced butter and process until the mixture resembles fine breadcrumbs.

Add the egg yolk and water and process until the mixture just starts to form clumps. Tip out onto the bench and bring together. Shape into a disc, wrap well and put in the fridge to firm up, about 30 minutes. Once chilled the pastry is now ready to use.

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