Cake Central › Recipes › Shortcrust Pastry

Shortcrust Pastry

fter trying all recipes for SC Pastry this one I found to be the best ever, i modified the usual recipe and decided to go with a mix of the flour and ALL lard for a real light pastry

Ingredients

Amount Ingredient
8oz Plain flour
8oz SR Flour
*oz Lard
Pinch Salt
To mix Iced Water

Directions

Combine the flours salt and lard in a food processor to resemble bread crumbs, add a little water a drop at a time to make a soft dough, dont overwork the dough as it will make it tough Bake in moderate oven 180degs approx 20mins or until golden brown

Comments (8)

Is it supposed to be 8 ounces of lard? And are you using actual lard, or shortening?
is this daugh like puff pastry?
I'm curious too.. How much shortening is called for? Thanks in advance.
What is 180 degrees in Fahrenheit?
Never mind. I found it. 180 Celsius is approximately 350 Fahrenheit.
I'm sorry, but I do't know what SR FLOUR is.........
self-rising flour??
I PM'd the original poster over a week ago to see if she could tell us about the lard/shortening, but she hasn't responded. I guess we'll have to assume she means 8 ounces of lard/shortening. Haven't had time to try the recipe yet, but hope to soon,so will see how it works.
Cake Central › Recipes › Shortcrust Pastry