Baking Tip of the Week - Shortcrust pastry

Making pastry is easy, you just need to follow a few rules:
- use cold ingredients - I use ice-cold butter and chop it into small piece. I also used iced water
- work quickly and with your fingertips not your hands - as a busy mom I use recipes that allow the use of a food processor
- do not add too much liquid. Rather add less and lightly push the pastry from "breadcrumbs" to a neat mound
- allow the pastry to rest
- divide the pastry in half once it has rested. Work with one half and leave the rest in the fridge until you are ready to work with it. Try making and rolling pastry when it is not too hot and on a cold surface e.g. marble
Place the pastry in the tin and do not stretch it, but rather gently pat it down into the tin/tins.
I then place the pastry back in the fridge for 30 minutes or overnight. I often prepare the pastry the day before, then bake it on the day of use for a crisp crust.
My recipe does not require you to bake the pastry blind.
I always use the recipe I use for quiches when I need a savoury short crust pastry. It does not contain egg and this makes it easier to work with - and perfect for beginner bakers!
Quiche Recipe Click Here