Shortcrust pastry is the best to attempt if you haven't made any pastry doughs before. It's very quick to make and can be used for a variety of savoury bakes. This recipe is for a rich shortcrust dough which I find better for quiches and flans than a plain shortcrust. It's also adaptable; with the addition of sugar you can use this pastry for sweet bakes.
Makes approx 290g
Hands-on Time 10 minutes
170g Plain flour
85g Unsalted butter (cubed and chilled)
1 Egg yolk, medium. Beaten with 2 tbsp cold water
Mix the flour and salt together in a bowl.
Add the butter, and using your thumb and forefingers, rub into the flour until you have breadcrumbs.
Add the egg yolk/water and mix into the breadcrumbs and combine using the spoon. You should find a dough starts to form. I find it’s better to combine using a spoon than your hands as you’re less likely to overwork the dough and also soften the butter from the heat of your body.
Add more water, a teaspoon at a time, only if you think it needs it, although you shouldn’t.
Once all breadcrumbs have been incorporated, place the dough on a large piece of clingfilm and flatten into a circle.
Cover with another large piece of clingfilm.
Wrap up and pop into the fridge for at least 30 minutes before using.
Things you can make with shortcrust pastry: