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Recipes


Masterclass: Short Crust Pastry & Sweet Short Pastry


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Pauline Nunns teaches you how to make your own short crust pastry from Nestle NZ Baking Masterclass Series 1.

Short Crust Pastry

Ingredients:

500gm flour

280gm butter

2 eggs

2 tsp milk

½ tsp salt

 
Method

Using a food processor, put flour, butter and salt in the bowl, pulse for a few seconds until the mixture has a texture a bit like sand.

Add wet ingredients and mix until just combined.

Turn out onto a lightly floured surface and bring together.

Do not over knead as this will toughen your pastry.

Pastry best rested for half an hour before rolling out.

Rest pastry also after it has been rolled out and put in a form.

 
Optimum cooking temperature 200 C.

Sweet Short Pastry

Ingredients

500gm flour

200gm icing sugar

200gm butter

½ tsp salt

2 eggs

 

Method

Using a food processor, put flour, butter and salt in the bowl, pulse for a few seconds until mixture has a texture a bit like sand.

Add wet ingredients and mix until just combined.

Turn out onto a lightly floured surface and bring together.

Do not over knead as this will toughen your pastry.

Pastry best rested for half an hour before rolling out.

Rest pastry also after it has been rolled out and put in a form.

 
Optimum cooking temperature 180 C.


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