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Short Crust Pastry  


- 225 g. plain flour                      - pinch of salt
- 50g. butter chilled and diced
- 50 g. white vegetable fat, chilled and diced


1.  Mix flour and salt together in a bowl. Add the butter to the flour. Using your fingertips, rub the fat slightly into the flour until the mixture resembles fine bread crumbs.
2. Add 45-60 ml chilled water sprinkling it evenly over the surface.
3. Stir in with a round bladed knife until the mixture begins to stick together in large lumps. With one hand collect the dough mixture together to form a ball.
4. Knead lightly for a few seconds to give a firm smooth dough. Do not over handle the dough. Wrap in cling film or greaseproof paper and chill in the refrigerator for about 30 minutes.
5. To roll out the pastry sprinkle a very little flour on a work surface and the rolling pin and roll out the dough evenly in one direction only, turning it occasionally.