Post by kickingfrog on Feb 17, 2011 10:49:12 GMT
Shortcrust pastry made in the food processor
Posted by Florence on 13/12/2004
GF board
This is the recipe I use for a basic shortcrust pastry made in the food processor:
8 ozs flour (either Glutafin pastry mix or Glutano flour mix)
3 ozs Stork hard margarine (comes in a block rather than a tub) - use straight from the fridge
1 oz Cookeen - straight from the fridge
1 medium egg mixed with 1 tablespoon cold water
I think it is important to use a mixture of fats. You could use part butter if you wish. If possible roll out only half of the pastry at a time. Trimmings can be kneaded together and re-rolled. If you store the prepared pastry in the fridge or freezer allow to come back to room temperature before rolling out. If it is too cold it will be more difficult to manage. I hope you will find this successful.
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Posted by Florence on 13/12/2004
GF board
This is the recipe I use for a basic shortcrust pastry made in the food processor:
8 ozs flour (either Glutafin pastry mix or Glutano flour mix)
3 ozs Stork hard margarine (comes in a block rather than a tub) - use straight from the fridge
1 oz Cookeen - straight from the fridge
1 medium egg mixed with 1 tablespoon cold water
I think it is important to use a mixture of fats. You could use part butter if you wish. If possible roll out only half of the pastry at a time. Trimmings can be kneaded together and re-rolled. If you store the prepared pastry in the fridge or freezer allow to come back to room temperature before rolling out. If it is too cold it will be more difficult to manage. I hope you will find this successful.
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