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Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
It is prepared using shortcrust pastry, with a thick filling made of golden syrup (also known as light treacle), breadcrumbs, and lemon juice or zest. The tart is normally served hot or warm with a scoop of clotted cream, ordinary cream, ice cream, or custard. Some modern recipes add cream, eggs, or both in order to create a softer filling.
1 large roll (475g) ready rolled shortcrust pastry. 100g smoked ham, cut into 0.5cm cubes. 25g butter. 1 large onion, diced. 1 large (160g) leek, finely sliced. 10g chives, finely chopped. 125ml ...
In baking, a flaky pastry (also known as a "quick puff pastry" or "blitz puff pastry") [35] is a light, flaky, unleavened pastry, similar to a puff pastry. The main difference is that in a flaky pastry, large lumps of shortening (approximately 1-in./2½ cm. across), are mixed into the dough, as opposed to a large rectangle of shortening with a ...
While there's nothing like a delicious home-cooked meal made from scratch, it's nice to have a helpful hand in the kitchen every now and then. Whether it's those pre-mixed spice packets that you ...
In pastries there are five different types of dough you can use as the crust; flaky, shortcrust, puff, choux and filo. Flaky Flaky crust is a delicate crust but very easy to make. Flaky crust can be used for sweet and savory treats. An example of a flaky crust is it can be used as the crust for a quiche. Shortcrust Shortcrust is a thicker crust.
Shortcrust pastry Shortcrust pastry is the simplest and most common pastry. It is made with flour, fat, butter, salt, and water to bind the dough. [18] Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out ...
Hot water crust is traditionally used for producing hand-made pies. As the name suggests, the pastry is made by heating water, melting the fat in it, bringing the mixture to a boil, and finally incorporating the flour. This can be done by beating the flour into the mixture in the pan, or by kneading on a pastry board.