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Save to my recipesEric Lanlard's Shortcrust Pastry Ingredients
| 250 grams | Plain White Flour (Allinson Nature Friendly) |  |
| 1 tsp | Salt fine | |
| 150 grams | Unsalted Butter chopped into pieces | |
| 1 | Free Range Eggs beaten |  |
| 1 tbsp | Milk |
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Eric Lanlard's Shortcrust Pastry
Recipe Submitted By: bakingmad
This Shortcrust Pastry recipe is from Eric Lanlard's new book "Tart It Up" and is perfect for his and other recipes.
| Preparation Time | 10 minutes |
|---|---|
| Portions | Makes 450g or enough to l |
| Skill Level | Easy |
| Average Rating |  |
This recipe uses
How to make Eric Lanlard's Shortcrust Pastry
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
- Sift the flour nd salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
- Make a well in the centre and add the rest of the ingredients. Again using your fingertips, mix together to make a smooth dough.
-
Turn the pastry out on to a lightly floured surface and lightly knead two or three times. Cover with clingfilm and chill for at least 30 minutes before using.
See tips on how to line a tin and blind baking.
-
- Any leftover dough can be frozen for up to 6 weeks.
Remember to review this recipe at www.bakingmad.com
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"Perfect shortcrust pastry every time"
01-09-2012 | Author: nik.french |