shortcrust pastry tips please!

(13 Posts)
PlateSpinningAtAllTimes Fri 30-Nov-12 13:34:59

I'm usually lazy and buy readymade but want to try and make some for a change. What is better to use: butter, trex or a mixture (I'm veggie so can't use lard)?
TIA

BlameItOnTheCuervo Fri 30-Nov-12 13:40:09

Butter, do you eat eggs? I have a great recipe at home.

YDdraigGoch Fri 30-Nov-12 13:58:54

I always use trex. Unless its a sweet pastry, then I use half marg. trex makes it nice and short.

PlateSpinningAtAllTimes Fri 30-Nov-12 14:08:12

I do eat eggs - I'm using it for quiche so need to do savoury. So 1 for butter and 1 for trex so far...!

PolterGoose Fri 30-Nov-12 17:33:14

I'd use all Trex for savoury pastry, with some herbs in too.

twinklesparkles Sun 02-Dec-12 13:57:25

I don't use any eggs
I use plain old marg/spread or butter if I'm doing something special

Butter is a lot nicer smile

225g flour (I use self raising or plain)
125g butter or margerine
Pinch of salt
3-4 tbs of water (you may need more)

Rub all ingredients together until you have a breadcrumb like texture. Then add your water, knead and form into a ball smile

Refridgerate for at least 15mins, but will last until the next day in the fridge

BrianButterfield Sun 02-Dec-12 14:07:01

I use about half butter and half whatever else is around - lard, baking spread, Bertolli-type stuff...I think as long as there's some butter in there it's fine.

PlateSpinningAtAllTimes Sun 02-Dec-12 16:06:02

Thanks to all for the tips- I ended up using mainly trex and some butter. It was really good and definitely better than ready made!

PlateSpinningAtAllTimes Sun 02-Dec-12 16:07:56

twinklesparkles - thanks, I wasn't sure if it would last overnight so that's useful to know smile

twinklesparkles Sun 02-Dec-12 16:20:24

No problem

You can also freeze it but to get best results you can knead it again after defrosting then roll out

smile

NUFC69 Sun 02-Dec-12 17:56:24

I always use the Bero cook book recipe - I have used it for about thirty five years - with pastry it is invariably half fat to flour, and then I divide the fat into half butter (or even Stork SB) and half lard/trex. The Bero cook book was a life saver for me (I still have my original book) and I would recommend it for non-fancy baking of any description.

babbas Sun 02-Dec-12 22:25:26

I'm obsessed with the veto book! The teacher in the baking class I went to also used it as her go to book.

babbas Sun 02-Dec-12 22:25:47

No no no! Bero not veto!!

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