Many recipes for shortcrust pastry advocate the use of butter or margarine, but this one uses vegetable fat.
Vegetable fat (suitable also for vegan food) is readily available in supermarkets under different brand names and it really does make the most short and crumbly pastry.

The products found in supermarkets are generally hydrogenised, so if this is a problem, choose organic brands.

The amount of water varies with different fats, too much will make a heavy pastry. Mixing by hand gives a better result, as this enables you to judge the texture of the mix.

Always allow the pastry to rest in the refrigerator for 30 minutes before use

Ingredients
6oz/180g plain flour
3oz/75g  vegetable fat
Pinch of salt
Very cold water

Method
Put the flour in a clean bowl with a pinch of salt. Chop the fat into pieces and add to the flour. If the fat is very hard, i.e. straight from the fridge, leave it for a little while to soften as it will be easier to use.

Rub the fat into the flour to form breadcrumbs. Make a well in the centre and add 1-1½  tablespoons of cold water. Mix the water well in with a knife, and then using the hands, start forming it into a ball. Add more water, a very small amount at a time, until the pastry holds together and leaves the side of the bowl cleanly. It should just hold together without being wet.

Wrap in plastic film and chill for 30 minutes.

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