This cheese shortcrust pastry recipe is a suitable substitute for ordinary shortcrust pastry in many savoury recipes. Shortcrust pastry is the easiest pastry to make. It is a versatile pastry as it can be used for both savoury and sweet dishes.
350 gOR OR a combination of butter and lard
60 g finely grated
175 ml iced water
Sift flour and salt into a bowl
Cut or rub butter or lard and cheese into this mixture until it resembles coarse crumbs
Sprinkle water and lemon juice on crumbs
Press lightly together — do not knead
Wrap in waxed paper and chill until needed.
Tips and Hints
Remember that shortcrust pastry is based on the ratio of half fat to half flour.
Care must be taken to ensure that the fat (butter/lard) and flour are blended thoroughly before liquid is added — this ensures that the flour granules are adequately coated with fat and are less likely to develop gluten.
Some say cold hands make better pastry.
Soften the butter/lard before using.
Always try to get plenty of air into the flour when sieving.
Overworking the dough is a no-no! too much rolling or binding will stretch the gluten strands making it chewy rather than nice and light.
When you have made the pastry leave it to rest in the fridge for 30 minutes before rolling out and using. No skimping, this is part of the process!
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