This is my go-to recipe for a savoury shortcrust pastry. Don't be frightened by the large quantities – this recipe is designed to be split into three 300g discs, which will be enough for three pastry recipes.Each disc will be enough pastry to line an 8-10 inch tart shell, or make a dozen mini tartlets, and will keep for about two months in the freezer. To defrost, simply thaw in the refrigerator overnight.
Prep Time10 minutesmins
Cook Time20 minutesmins
Resting time1 hourhr
Course: Pastry
Cuisine: French
Servings: 3
Calories: 1263kcal
Ingredients
500gplain flour
2tspsugar(caster/superfine)
2tspsalt
250gunsalted butter(cold)
2eggs
2tbspmilk
Instructions
Place the flour, sugar and salt into the bowl of a food processor, and pulse to mix.
Cut the butter into cubes and add to the food processor. Pulse until the texture resembles breadcrumbs.
Crack in the eggs and add the milk. Pulse until the pastry just until one large piece is starting to form. You want the pastry to look shaggy and broken – don’t keep going until it completely comes together, or your pastry will be tough.
Tip the pastry out onto your work surface. Push and press it together until it becomes one piece.
Split the pastry into three equal pieces – they should weigh about 300g each.
Form each piece into a flat disc and wrap with cling film.
Any pastry that you will use in the next day or two, store in the fridge. Otherwise, store the pastry in the freezer.
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