© J Sainsbury plc 2020
Traditional shortcrust pastry
For light melt in the mouth pastry try this recipe and technique
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Ready in 1 hour 25 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 1 20.5cm fluted flan base, plus 6 tartlet cases
Ingredients
- 350 g plain flour, sifted
- 100 g chilled lightly salted butter, diced
- 75 g white vegetable fat or lard, chilled and diced
- 100 ml chilled water
Method
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1
Place the flour in a large bowl and add the butter and fat. Rub in with your fingertips, lifting the crumbs up and above the ingredients.
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2
Make a well in the centre of the bowl with a round bladed knife and add the water, bring the mixture together.
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3
Turn the pastry out onto a lightly floured surface and lightly knead and then wrap in cling film and then flatten gently to a thick disc. Chill for 20 minutes.
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4
Remove the cling film and then roll out on a floured surface to a circle measuring 22cm in diameter. Rotate the pastry as you roll to create a circle.
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5
Fold the pastry into quarters and lift into the centre of the fluted flan case. Open out the pastry and using your knuckles ease the pastry in place. Roll a rolling pin over the pastry to neaten the rim. Prick the pastry base with a fork and chill again for 20 minutes.
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6
Preheat the oven to 200°C, fan 180°C, gas 6. Line the pastry with a circle of greaseproof paper and then add the baking beans. Cook for 20 minutes. Carefully remove the paper and then bake the pastry for a further 10 minutes.
