Breville VTP099, Manual

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11
shortcrust pastry
Shortcrust pastry is versatile and can be
used in sweet or savoury pies.
When making your own pastry try to keep
the ingredients as cold as possible and
touching the pastry with your hands to a
minimum.
1. Weigh and chop the butter.
. Sieve the flour from a height of about
0cm onto a clean, dry work surface.
. Quickly work the butter into the flour
using your fingers to make a crumbly
mixture
4. Slowly add two tablespoons of milk or
water and the salt. Use a rounded knife
to bring the mixture together. Add
more milk or water if you think it needs
it.
5. Finally, bring the mixture together with
your hands to form a dough that leaves
the sides of the bowl clean.
6. Once the dough is smooth and round,
sprinkle it with flour and cover with
cling film. Chill the dough in the fridge
for a minimum of 0 minutes.
method
“
“
ingredients
15g plain flour
80g good quality cold butter, cut into small
cubes
tbsp milk or water
Pinch of salt