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Pastry
Ingredients
225g (8oz) plain flour
pinch salt
100g (4oz) margarine
45 ml (3tbsp) cold water
Dish: large glass bowl
Place flour and salt into a mixing bowl. Rub the
margarine into the flour until the mixture resembles fine
breadcrumbs. Add enough water so that when the
mixture is kneaded lightly for a few seconds a firm,
smooth dough is formed. If possible, rest for 15 mins.
before rolling out.
Shortcrust Pastry
Ingredients
50g (2oz) butter
150 ml (¼ pt) water
65g (2½ oz) plain flour, sifted
2 eggs, lightly beaten
Dish: Large Jug
Place butter and water in a large jug. Place on base and
cook on HIGH MICROWAVE for 2-3 mins. or until boiling.
Immediately tip in all the flour and beat well until mixture
is smooth. Cool slightly. Beat in eggs one at a time,
beating vigorously until mixture is smooth and glossy.
Choux Pastry
Ingredients
225g (8oz) self-raising flour
3 ml (½ tsp) salt
100g (4oz) shredded suet
105 ml (7tbsp) cold water
Dish: Large Bowl
Mix together flour, salt and suet. Add water and mix to a
soft dough. Knead lightly until smooth.
Suetcrust Pastry
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