Jemima's shortcrust pastry
200g flour + a pinch of salt
Add 200g butter or margerine (helps to have small slices). Keep it cool. Using the tips of your fingers, rub together the flour and butter until you have something resembling breadcrumbs or yellow flour. If it feels too moist, add more flour because it shouldn’t be clumping together much. Then add two/three tablespoons of water and combine it into a dough. Add more water as necessary but not a lot and handle the dough as little as possible. Optional:roll up in cling film and chill until needed.
Btw I would use 100g for a smaller quiche. That was for the big quiche between 9 of us
Add 200g butter or margerine (helps to have small slices). Keep it cool. Using the tips of your fingers, rub together the flour and butter until you have something resembling breadcrumbs or yellow flour. If it feels too moist, add more flour because it shouldn’t be clumping together much. Then add two/three tablespoons of water and combine it into a dough. Add more water as necessary but not a lot and handle the dough as little as possible. Optional:roll up in cling film and chill until needed.
Btw I would use 100g for a smaller quiche. That was for the big quiche between 9 of us
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