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8oz (225g) plain flour

4oz (115g) cooking marg or butter

2 dessert spoons of sugar - leave this out for savoury pastry

2-3 tablespoons of cold water in a ramekin

A little extra flour for the worksurface

How to make shortcrust pastry

preparation 5 mins • you cook for 6 mins •

Makes 12 oz (280g) of pastry

Watch a 30 second preview of my cook-along video below

 

This is such an easy thing to do and is cheap and freezer friendly. It's so quick and simple that I'm sure that once you've had a go yourself, you'll never buy 'shop bought' again.

Food processor

Mixing bowls

Ramekin or small dish for the water

Food bag or clingfilm

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Before you start have all the ingredients weighed out and ready. Have your food processor out and plugged in and click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Put the flour, butter and sugar (if using) into your food processor and blitz for about 10 seconds until the mix looks like breadcrumbs.

Next you need to add in some cold water. Start by adding a tablespoon of water and blend for about 15 seconds. The mix should have bound together slightly, but probably won't be in one big lump. Add another tablespoon and blend for 15 seconds. The mix should be more together but if it isn't in one big lump then add another tablespoon of water and blend again.

Hopefully now you have one big lump of pastry in the blender, so simply empty it out onto a lightly floured surface and bring it together into a ball with you hands.

Pop the ball of pastry into a food bag or tightly wrap with clingfilm and chill in the fridge for at least 20 mins after which time it will be ready to roll.

I hope that you enjoy it.

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