Shortcrust Pastry

Shortcrust Pastry

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  • 8 oz plain flour
  • 2 oz lard or your choice of vegetable fat
  • 2 oz butter
  • Pinch of salt
  • Cold Water


  • Put flour and salt in a bowl (I mix it up with a balloon whisk).
  • Chop the lard and butter up and put into bowl. Use a blunt knife to cut the fats up even smaller.
  • Use your fingers and rub the front and fats into each other to create breadcrumbs.
  • Add cold water slowly, mixing with a fork, then our hand until it is a smooth ball of dough. It should hold together easily but not be sticky.


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