Short Pastry Recipe NZ | Edmonds Cooking

Ingredients

2 cups Edmonds standard flour
¼ tsp salt
125g butter
Cold water

Method

Sift the flour and salt together. Rub in the butter with your fingertips until it resembles coarse breadcrumbs then mix to a stiff dough with a little water.
Wrap in greaseproof paper and chill for 10 minutes before using.
Store for 3-4 days in a fridge or 1-2 months in a freezer.
When freezing, roll out the pastry into thin sheets, freeze on a tray until solid, and then transfer to a large zip lock bag for storage (placing baking paper between the sheets). This method ensures quick and easy defrosting for added convenience. Alternatively, freeze the pastry in a block, allowing extra time for thawing before rolling out as needed.

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Ange

What a great recipe. Came together beautifully. Just perfect for my Blue cheese and venison pies

RheeBhee

I have always loved your recipes definitely my go to recipe book

Dil

What should be the oven temperature for this short crust pastry and how long does it take for patties. EDMONDS: For our Mince Pies and Basic Quiche recipes, we have used 200 degrees Celsius . How long the to bake is deferent depending on the recipe.

Penelope

I love this recipe it is what I use for every tart I make. If you want to make a large tart with a pastry topping of any sort I add an extra half recipe. It's so good and quick

Ali

Best recipe ever! Never fails :)

Eugenia

A little water? How little is a little? A half a cup? A quarter? A table-spoon? A tea-spoon?

EDMONDS: Good question! Try a Tablespoon to start with, if the dough hasn't quite come together, you can add a little more.

Janice

This works every time and is delicious

Short Pastry

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