Shortcrust Pastry
Ingredients:
175g flour
1/2tsp salt
100g chilled butter, cubed
1 egg yolk
3-4tbsps chilled water
1 beaten egg
Method:
In the food processor, pulse the flour, salt and butter until the mixture resembles breadcrumbs.
Mix in the egg yolk and water until the mixture forms a ball.
Form the dough into a ball, wrap in cling film and chill for an hour.
Butter a baking tin and set the oven to 180C (fan).
Flour a surface, roll out the flour and line the tin with the pastry trimming the edges. Prick the base of the pastry with a fork and cover the pastry base with a piece of greaseproof paper or baking parchment. Fill the paper with ceramic baking beans, dried beans or rice and bake the pastry blind or 15-20 minutes.
Remove the tin from the oven and carefully empty out the paper - if you're using dried beans or rice, these can be cooled and kept for the next time so don't through them out! - Reduce the oven temperature to 160C (fan).
Brush the pastry with the beaten egg and return to the cooled oven for 5 minutes to dry out a bit and crisp.
The pastry is now ready for the filling.
175g flour
1/2tsp salt
100g chilled butter, cubed
1 egg yolk
3-4tbsps chilled water
1 beaten egg
Method:
In the food processor, pulse the flour, salt and butter until the mixture resembles breadcrumbs.
Mix in the egg yolk and water until the mixture forms a ball.
Form the dough into a ball, wrap in cling film and chill for an hour.
Butter a baking tin and set the oven to 180C (fan).
Flour a surface, roll out the flour and line the tin with the pastry trimming the edges. Prick the base of the pastry with a fork and cover the pastry base with a piece of greaseproof paper or baking parchment. Fill the paper with ceramic baking beans, dried beans or rice and bake the pastry blind or 15-20 minutes.
Remove the tin from the oven and carefully empty out the paper - if you're using dried beans or rice, these can be cooled and kept for the next time so don't through them out! - Reduce the oven temperature to 160C (fan).
Brush the pastry with the beaten egg and return to the cooled oven for 5 minutes to dry out a bit and crisp.
The pastry is now ready for the filling.