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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.
While many people make the pie dough from scratch, our recipe calls for store-bought dough. To put these pies together, cook your meat with the spices and onions.
The classic Four'n Twenty pie is filled with mutton and beef (a minimum of 25%, per Food Standards Australia New Zealand regulations), mostly shoulder meat, in a spiced gravy with carrot and onion. [1] The crust is a flour and margarine shortcrust pastry, with the upper crust additionally rolled and folded to make it slightly flaky. [1]
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 ...
Typical Murcian meat pies. Murcian meat pie is a type of meat pie made with puff pastry and filled with minced beef, chorizo, boiled eggs and spices. The pie originates in the Region of Murcia, Spain, particularly in the municipalities Murcia, Santomera, Cieza, Abanilla and the neighbouring town Orihuela. It has roots in Arab cuisine. [1]
It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies. Sou: China: Dried flaky Chinese pastry found in a variety of Chinese cuisines. In dim sum restaurants, char siu sou (叉燒酥) is the most common version available.
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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.