{"id":2818,"date":"2023-06-25T15:06:55","date_gmt":"2023-06-25T07:06:55","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2818"},"modified":"2026-05-05T13:04:01","modified_gmt":"2026-05-05T05:04:01","slug":"quick-and-easy-shortcrust-pastry","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2023\/06\/25\/quick-and-easy-shortcrust-pastry\/","title":{"rendered":"Quick and Easy Shortcrust Pastry"},"content":{"rendered":"

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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.<\/p>\n

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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.<\/p>\n

Bought puff pastry (Borg’s is the best brand) makes for a super easy, light crispy top. for the pies.<\/p>\n

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\n ThermoGourmand<\/span>\n <\/div>\n

Shortcrust for Pies<\/h2>\n
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A quick and easy pastry for meat pies.<\/div>\n
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Course: <\/span>Pastry<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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