STEP 1 Weigh out the 1lb self raising flour and remove 3 tablespoons if you are making sweet pastry, 2 tablespoons if you are making savoury. Give the pastry quarter-turns as it expands and, provided you continue to roll backwards and forwards and not side-to-side, it will roll out into a round shape that will keep its shape and not shrink as it cooks. Then place the rested dough on a lightly floured surface and use a rolling pin that is absolutely straight. Dissolve the cream of tartar in … Rolling oblongs or squares This recipe is from Delia's Complete How to Cook. As above, before resting pat the dough into the shape that you want. Wrap in cling film and chill while preparing the filling. Rub in the butter until it resembles fine crumbs (can be done in a processor; use high speed). The case for shortcrust - not fashionable, not clever, not over-rich, but for my money the humble shortcrust is one of the best pastries of all. Then discard the knife and, finally, bring it together with your fingertips. STEP 2 Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. Now sprinkle 1 tablespoon of water in, then, with a knife, start bringing the dough together, using the knife to make it cling. STEP 1 Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Good Food DealReceive a free Graze box delivered straight to your door. Sift 225g plain flour into a large bowl, add 100g diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Knead the dough briefly and gently on a floured surface. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Then after its rested just knock the sides gently with the rolling pin to keep it in the shape you want, give quarter turns – as for a round - and then square it up using the rolling pin to knock the edges into shape. https://www.deliaonline.com/recipes/type-of-dish/pastry/shortcrust-pastry https://www.thespruceeats.com/best-shortcrust-pastry-recipes-4150515 Learn how to make perfect shortcrust pastry every time with our easy recipe. Stir in a pinch of salt, then add 2-3 tbsp water and mix to a firm dough. For best results, make sure the butter is cold. Now place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest. If this hasn't happened, then using your fingertips, add a spot more water. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, Win one of 3 Maple ingredient boxes plus a copy of Cooking with Maple, naturally, 4 oz (110 g) plain flour, plus a little extra for dusting, 1 oz (25 g) lard, removed from the fridge for 20 minutes, 1 oz (25g) butter, removed from the fridge for 20 minutes. For a better experience on Delia Online website, enable JavaScript in your browser. New! Now add the lard and butter, cut into smallish lumps, then take a knife and begin to cut the fat into the flour. four ingredients—flour, fat, salt, and water—and the ratio of flour to fat is usually 2-to-1 Recipe from Good Food Vegetarian Christmas, December 2006. But a well-made, thinly rolled shortcrust provides a discreet 'melt in the mouth' presence, a perfect backdrop to the richness, intensity or even delicacy of filling and ingredients. Go on doing this until it looks fairly evenly blended, then begin to rub the fat into the flour using your fingertips only and being as light as possible.