Short Crust Pastry
Contains dairy and gluten
- Delicious as a pie topper or as a base when making a quiche
- 1 1/2 cups (225g) plain flour
- 125g chilled butter, chopped
- 1 egg, lightly whisked
To make PASTRY
Process flour and butter in a food processor until mixture . Add the egg and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until dough just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
For quiches like the Spring Vegetable Quiche
Preheat oven to 200°C. Roll out dough on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with the pastry. Use a small sharp knife to trim.
Line the pastry with baking paper and fill with dried beans or rice. Bake for 10 minutes. Remove the paper, beans or rice and bake for a further 10 minutes or until light golden. Remove from oven and reduce temperature to 150°C.