My favourite choice for certain pastries such as Blenditarian Meat Turnovers is shortcrust dough because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, lean pastry is most suitable.
1 lb. all-purpose flour or gluten-free flour blend
Pinch of salt
8 oz. (226 g) unsalted butter, cold, cut into small cubes
90 – 120 ml cold water
Using a food processor put the flour, butter and salt in the food processor.
Pulse until the butter is worked into the flour (they will look like coarse crumbs with no large lumps of butter remaining).
With the motor running, gradually add the water through the feed tube of the food processor until the dough comes together. You may not need all of the water. Only add as much water as needed for the dough to bind together.
Wrap the dough in plastic wrap and chill for at least 30 minutes before using.
For further details, including photographs, chef tips and techniques, and a recipe for meat turnovers, please refer to my original post: Blenditarian Meat Turnovers on www.urbnspice.com
Recipe by UrbnSpice at https://urbnspice.com/my-recipes/blenditarian-meat-turnovers-in-a-shortcrust-pastry/