Shortcrust
Written by: adekun on 13 December, 2006 6:55 am - Filed under: baking
200 g plain flour
100 g butter
one beaten egg
2 tsp water
Sift the flour into a large bowl. Dice and soften (if needed) the butter, add to the flour. Rub together until the mixture forms fine breadcrumbs. Make a well in the centre.
Tip in the egg. Fold over the edges of the mixture. Cut & fold to incorporate evenly. Add the water as needed. Roll into a ball with your hand. Cover and chill for half an hour.
More a kin to Pâte Brisée than traditional English shortcrust. Although free, I found Japanese lard to contain skin (not pure lard), which made rolling out very difficult.
Cold hands make good pastry. I had a disaster in the summer, it just to hot here. Don’t overwork the pastry, try to be quick.
adekun’s japan blog » Blog Archive » Chicken Pie
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