sweet shortcrust pastry

Rick Kirby

Rick Kirby

31st March 2011

sweet shortcrust pastry

a really nice sweet pastry that rolls out thin as you like dead easy and wont crack.


  • 450g plain flour
  • 2 pinches of salt
  • 100g butter diced
  • 2 eggs
  • 5-6 tbls milk
  • 150g icing sugar


Sift the flour with the salt and icing sugar then rub in the butter until a breadcrumb consistency. Add the eggs mix it well then slowly add the milk until the right texture. Cling film and chill for at least 30 mins. Roll out to around 2mm thick and place in to pastry cases. Line the pastry with cling film an fill with split peas and fold the rest of the cling film over the top and chill in the freezer for 5 mins. Take out the freezer and place in the oven and bake for about 10 mins at 180oc. Then take out the split peas and p***k the bottom of the pastry with a fork 2-3 times then bake for another 5mins and leave to cool in the cases.

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