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Shortcrust Pastry
Dish: large bowl
1. Place flour and salt into a mixing bowl. Rub the margarine into the
flour until the mixture resembles fine breadcrumbs.
2. Add enough water so that when the mixture is kneaded lightly for a
few seconds a firm, smooth dough is formed. If possible, rest for 15
mins. before rolling out.
Ingredients
225g (8oz) plain flour
pinch salt
100g (4oz) margarine
45 ml (3tbsp) cold water
Choux Pastry
Dish: large jug
1. Place butter and water in a large jug and heat on HIGH
MICROWAVE for 2-3 mins. or until nearly boiling.
2. Immediately tip in all the flour and beat well until mixture is smooth.
Cool slightly.
3. Beat in eggs one at a time, beating vigorously until mixture is
smooth and glossy.
Ingredients
50g (2oz) butter
150 ml (¼pt) water
65g (2½oz) plain flour sifted
2 eggs, lightly beaten
Suetcrust Pastry
Dish: large bowl
1. Mix together flour, salt and suet.
2. Add enough water so that when the mixture is kneaded lightly for a
few seconds a firm, smooth dough is formed.
Ingredients
225g (8oz) self-raising flour
3 ml (½tsp) salt
100g (4oz) shredded suet
105 ml (7tbsp) cold water
Pastry
