Rich Shortcrust Pastry from UK's Fast & Easy Pge 178

[past94x]

Just making mince pies for the hordes over Christmas. I used the recipe on page 178 of Fast And Easy Cooking for Rich Shortcrust Pastry. The mince pies are, even though I say it myself, the very best I have ever made.
 I have always enjoyed making pastry, with usually very good results, but this pastry is nothing short of superb! The mince pies just appear to melt in your mouth. So far, I have made just the one quantity of pastry using 170g of butter, but, having tried this recipe, I am never going to use anything else and am making lots more. Do give it a try, it's wonderful!

Happy, happy Christmas to you all and thanks so much for all your kind and generous help over the last year. I would have been lost without you.
At the beginning of 2013 when I bought my beloved TM, I thought I couldn't love it more, but, after using it hundreds of time over the last year,it is my best kitchen friend ever!

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[Bonsai]

Glad you had such success ! Thermie a do have a habit of becoming a best friend😊

[Wonder]

Glad you've had success, I've really struggled with short crust pastry over the last few days for my mince pies, I'm glad to see the end of it after about 30. I have a batch of Alyce Alexander pastry still in the fridge but really not interested in doing anything with it.

[past94x]

I thought I was quite good at making pastry until I tried this recipe.
Wow, even though I say it myself, it is the most delicious, crisp pastry I have ever produced and, of course, dead easy. If you haven't given it a go, do try it. Your guests/ hubby will be amazed. I just made some for a quiche for our guests' lunch. It was superb.
Also, if anyone in the Uk is watching Masterchef, the TM is cropping up in all the kitchens now. It was being used, at length, in Tome Kerridge's kitchen last night. If it's good enough for him, it's good enough for anyone. Praise indeed, I would say. I am madly in love with my TM, even after owning it for nearly 18 months.

[Tasty]

Sounds great. How does it compare to the one in the EDC? Have you tried it....'cos I wasn't too keen on the taste/texture of it when I used it to make apple turnovers from the baby book.

[past94x]

No, I agree. I didn't like it either, so don't use it any more. The one I use is sooooooooooooooooooo much better - perfection even!!!

[Tasty]

Do you think you could PM me the recipe by any chance? I would love to try it.

[Bootobethin]

Is it permissible to post that recipe on here?
We don't have the book here in Aus.
I don't want to do the wrong thing a good failsafe short crust pastry recipe would be great.
Thanks in anticipation.

[judydawn]

OK girls, here it is - if I get into trouble I'll have to remove it.  In my opinion English cooks make the best pastry ever

Rich Shortcrust Pastry

This pastry is short, flaky and delicious.  It's Felicity Raines' favourite.  Can be substituted for puff pastry if you don't have enough time to make puff pastry.  Makes enough for a 28cm tart base.

220g plain flour
170g butter, diced and put in the freezer for at least 10 minutes
1 egg yolk
2-3 Tblspns chilled water
pinch salt

Put the flour, butter and salt into the TM bowl and press Turbo in short bursts until coarse crumbs.

Add the egg yolk and 2 tbspns water and press Turbo in short bursts until JUST pulling together.  If it's too dry add a little more water.

Tip out to form into a ball, wrap in cling film and refrigerate for at least 1 hour before rolling out.

[Bootobethin]

Thank you JD.
I agree the English pastry is great.
I think if the recipe is acknowledged  then it is ok to post as it is not available for purchase in Aus.
I will try it today.

[goldfish]

Thanks from me, too, Judy.... Looking forward to trying this soon

[Bedlam]

Not being of Judy's status, I wasnt sure so pm'd you Boo.
Its similar to a recipe i use buti like the tip to freeze the butter.  Thanks for alerting us to how good this recipe is past94x.

[Bootobethin]

Thank you so much Bedlam

[cookie1]

Thanks for that recipe and the recommendation. An apple pie would be nice.

[BeezeeBee]

Judy, Denise...how thick should I roll the pastry? I wasn't quite sure the last time I made it.