A sweet shortcrust pastry recipe

Put the butter into a warm bowl, add the sugar and a pinch of salt work together with a wooden spatula until creamy.

Break in the egg and work until smooth. Pour in the flour [ sifted ] and mix rapidly.

Empty onto a floured board and work the ingredient together with one hand.

Gathering them up lightly with the fingers and pushing the mixture with the heal and palm of the hand.

To incorporate the flour do this only until a ball forms.

Cut the pastry into 4 pieces, pile one on top of the other and push them down firmly together again.

Do this three times then leave the pastry to rest for 1 hour before use.

Savoury short pastry recipe

Ingredients

Pate brisee

Short pastry

100g of butter

225g of plain flour

1 egg yolk

salt

1 tablespoon of cold water

This short pastry can be used for savoury tarts or quiches

Soften the butter in a warm bowl and work into a cream. Sieve the flour into a mound on a worktop make a well in the centre.

Into it drop the yolk, salt and butter. Work them together with the fingers of one hand.

When mixed gather in the flour and add a tablespoon of very cold water and a second one if necessary.

Until a soft supple ball is formed put it into the fridge to chill for 30 mins.

Roll out the pastry fold into four and roll out again chill again for 30 mins before use.

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