SHORTCRUST for SAVOURY PIES and PASTIES


INGREDIENTS:
8oz plain flour
pinch of salt
4oz butter or cooking margerine
1 sml egg
2 tble sp cold water

METHOD:
1. Ensure hands are cold throughout
2. Sift flour & salt into bowl
3. Cut butter into small nuts and drop into flour
4. Rub fat into flour, gently with finger tips until it resembles breadcrumbs
(keeping hands high in the bowl so the air gets into the mix)
5. Sprinkle ¾ egg mixture onto flour mixture
6. Stir together with a knife until it starts to bind
7. With fingers gently bring together till it leaves the bowl cleanly
(use a little more water if needed)
8. Form into a ball and place in the fridge in a plastic bag for ½ hr

9. When ready roll out as needed
10.Use rest of egg to brush the top of the pie (to glaze) before you place in the oven

www.ReniesKitchen.com

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