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A short crust pastry recipe.Here's how to make short crust pastry that we use to make the base of Quiche Lorraine and most of our pies and desserts, it's quite easy to do if you like making this sort of breakfast food. Just remember though. Food is like art, the more you make it the better you are at it. This goes with pastry as well, your first one might not work out, my advise is to stick at it till you master the basics, then you will be able to quickly whip one up in no time at all.
Ingredients:
Method: Spread the flour in a circle on a clean board, make a well in the middle and put in the egg, butter, water, salt. Mix this together in the well, add the flour a bit at a time in a swirling motion. When mixed, knead it twice when you have finished, roll the pastry into a ball and wrap it in a clean cloth or cling wrap to be kept in the fridge till needed. The longer the better, pastry left over night is best to work with especially short crust. That's how to make short crust.
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