Granny Mason’s Shortcrust Pastry - Mason Cash

Granny Mason’s Shortcrust Pastry

September 2012

Ingredients

• 200g / 7oz plain flour
• 50g / 2oz unsalted butter
• 3 tbsp water – to mix
• 50g / 2oz lard or white vegetable fat
• Pinch of salt

Preparation Time

20 minutes

Makes 300g / 1oz of puff pastry.

Products Used

• Utility Knife
  2007.591
• Heritage Cane Mixing Bowl
  2001.319
• Stainless Steel Flour Shaker
  2007.577

Step 1

Sift your flour and then mix with salt in a bowl.

Step 2

Cut the fat into cubes and add to the flour. Use your fingertips to rub the fat into the flour until the mixture resembles fine breadcrumbs.

Step 3

Add the water very gradually, stirring it in with a knife.

Step 4

When the dough begins to stick together, knead it lightly until it forms a ball.

Step 5

Wrap in cling film and allow to rest for at least 15 minutes in the fridge.

Step 6

The pastry can be left in the fridge for up to 2 days or alternatively it can be frozen until ready to use.