Welcome to how to make the best ever shortcrust pastry recipe.
Do you ever have a recipe that has been inspired from others? Well I know I certainly do otherwise how do you learn to cook? It is like anything in life you watch and then you recreate in your own special unique way.
This is certainly the case with many childhood recipes that spring to mind. It goes without saying that aunts and grandmas are meant to be there to teach you all their wonderful creations and mine never let me down!
I remember my Grandma (who died when I was 18) she taught me how to make the most amazing pastry, buns, biscuits and cakes. They were absolutely delicious well apart from her egg and bacon pie and her apple pie as those are two things that I have never liked and never will.
My aunt taught me that if you are 10 and there is 1 litre of red wine soaked into a casserole you will have a lovely light headed feeling!!! Maybe this is why when I am cooking with wine I never have more than 250ml in it through fear of what it will do to the kids!
My other aunt taught me how to make the most amazing quiches (you can see the cheese quiche she taught me how to make here), delicious cheese sauces and what she could do with seafood was out of this world.
After years of learning and years of perfecting it and making it a little bit flaky we have come up with a great recipe that is so easy to make that we personally thank older generations for teaching us! Plus each time we have it (which is never quite enough) we love how versatile it is and how it can be used in several different dishes.
Therefore each Christmas or each Easter my shortcrust pastry has come out for the occasion and has been used to make a whole range of dishes including:
- Sausage rolls
- Cheese quiche
- Cheese straws
- Pumpkin pie
- Mince pies
- Chicken pie
- And so much more
Even better there is just three main ingredients to make shortcrust pastry making it super easy and super frugal. For fun I decided to do the maths and one batch of pastry worked out at the following:
Plain Flour = 0,07€
Butter = 0,58€
Olive Oil = 0,02€
Total Cost = 0,67€
Even when it is written down it still feels unbelievable that it is so cheap. In general I expect to pay about 2,50€ for shop bought and I can have this made in lightening speed. It can then be used for so many different things. But I avoid shop bought pastry mainly because mine tastes better and why pay for something with such a high mark up when you can do it yourself?
With this recipe (if you’re feeling the financial pinch) you can then add whatever spare ingredients you have or use it to make a cheap pie. Plus if you add potatoes to the meal you can really stretch out your food.
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Place the flour, seasoning and butter into a large mixing bowl. Using the rubbing in method rub the fat into the flour until it resembles breadcrumbs.
Add the olive oil and mix well.
Now add a small amount of water and mix the ingredients with your hands. Get your hands involved and start kneading it and adding a tiny bit of water at a time until the dough only just sticks together. You don’t want too much water in it as it will stop that lovely pastry feeling. In other words you are creating dough that is slightly dry. Also if you want really flaky pastries (say if you’re making sausage rolls) then double the olive oil and then use less water.
Knead the dough for a few minutes with your hands so that it is nice and smooth and then roll out and use as you require.
I don’t blind bake it and I doubt I ever will. It is the tradition to do this in some countries but I find it is lovely as it is and with food with it that needs cooking you can get a lovely joint flavour.
If you are looking for sweet shortcrust pastries just add 30g of white sugar or 3tbsp of honey to achieve this.
You’ll notice that parsley is an optional ingredient. This is because I add it if I am doing a pie or something that you want an extra flavour to such as chicken pie.