Shortcrust Pastry (Pâte brisée)
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.
- 500 g plain flour
- 2 tsp sugar (caster/superfine)
- 2 tsp salt
- 250 g unsalted butter (cold)
- 2 eggs
- 2 tbsp milk
- 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.
Serving: 1disc | Calories: 1263kcal | Carbohydrates: 131g | Protein: 22g | Fat: 72g | Saturated Fat: 44g | Cholesterol: 289mg | Sodium: 1609mg | Potassium: 252mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2240IU | Calcium: 73mg | Iron: 8.2mg