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Shortcrust pastry

Make the dough in a large Bowl

200g plain flour

Pinch of salt

Sift the flour into the bowl

50g lard, at room temperature

50g butter, at room temperature

Cut the lard and butter into cubes and lightly rub into the flour until the mixture forms a crumbly texture

2 or 3 tbsp cold water

Stir in with a knife until the pastry sticks. Lightly knead into a ball, wrap in clingfilm and refrigerate for 30 minutes.