This is such a great recipe. I’m not particularly good with pastry. I have hot hands – hence why I consider myself a good bread maker.
However, I’ve never had a failure with this pastry recipe, it’s quick, easy and very forgiving. Plus, it’s firm enough to use as a base for meat pies. The secret is to use half lard, half butter. You can use all butter, but it’s not as light and flaky. Reduce the salt if using all salted butter. The butter and lard must be straight from the fridge and the water very cold.
Bought puff pastry (Borg’s is the best brand) makes for a super easy, light crispy top. for the pies.
Shortcrust for Pies
Author: ThermoGourmand
Recipe type: Pastry
A quick and easy pastry for meat pies.
Ingredients
- 250g plain flour
- 60g lard, in chunks
- 65g butter, in chunks
- ½ tsp salt
- 1 egg
- 50g iced water
Method
- Add flour, butter, lard and salt to Thermomix bowl.
- Process 10 sec/sp 4.
- Add egg and process again 10 sec/sp 4.
- Add water and process 5 sec/sp 4.
- Remove to bench and work into a flat disc. Wrap in plastic wrap and refrigerate for 30 minutes.
- When rolling out, use a little flour on the bench.
- Use for pie bases.
- Bake at 200C until golden brown.
