Shortcrust Pastry (PVC)
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 37747 times
Method- Sieve the flour and salt together.
- Cut the margarine with a knife. Rub into the flour with finger - tips.
- Gradually and enough ice - cold water ( approx. 2 to 3 tablespoon ) to make the dough into a rolling consistency.
- Lightly flour the rolling pin and the pastry board.
- Roll the pasrty to required thickness and shape, lifting and turning to keep it light.
- As a general rule, pastry should be baked in a hot oven at 450 F., but exact baking times and temperatures are given in individual recipes.
- VARIATIONS : RICH SHORTCRUST PASTRY
- Use the recipe for shortcrust pastry using (140 grams) in place of 115 grams margarine or butter.
- SWEET SHORTCRUST PASTRY
- Use the recipe for shortcrust pastry, adding 1 to 2 teaspoons of powdered sugar to the flour.
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Nutrient values (Abbrv) per serving
Energy | 1604 cal |
Protein | 25.7 g |
Carbohydrates | 166.9 g |
Fiber | 0.7 g |
Fat | 94.8 g |
Cholesterol | 0 mg |
Sodium | 144 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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