One of my favourite doughs for meat pies, tarts, hand pies or meat turnovers is a Shortcrust Pastry because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, leaner pastry is most suitable. In this post, I will guide you through how to make a shortcrust pastry. I also include a gluten-free option. The tips and techniques provided will simplify the overall process to inspire the chef in you.
Shortcrust Pastry
CHEF TALK: For further details regarding how to use a shortcrust dough to make meat turnovers, please refer to my post: Blenditarian Meat Turnovers. There are also tips and techniques included in the same post regarding the different treatment required when using gluten-free shortcrust pastry dough.
Yield: Makes approximately 770 grams dough or enough for two pie crusts or 1 dozen turnovers
INGREDIENTS:
- 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
METHOD:
- 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.
Shortcrust is perfect for meat turnovers
The gluten-free Shortcrust dough is treated a little differently because of a gluten-free crust characteristic tendency to crack. I mitigate this problem by cutting rounds of pastry in two different sizes. The bottom round is slightly smaller than the top, The top round has an ‘X’ cut into it, as shown in the photograph above.
Shortcrust Pastry
Prep
Inactive
Total
Yield 770 g dough
One of my favourite choices of pastry for meat turnovers, meat pies or small savoury tarts is shortcrust dough because of its sturdy, crispy and buttery characteristics. When a pastry is eaten out of hand, a sturdier, leaner pastry is most suitable. In this post, I will guide you through how to make a shortcrust pastry, which includes a gluten-free option.
Ingredients
- 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
Instructions
- 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.
Notes
Note: Gluten Free Flour Blends do not brown like conventional pastry. Serve immediately, or cool on a rack and then refrigerate or freeze.
For further details, including photographs and chef tips, please refer to my original post on www.urbnspice.com
Courses Pastry
More Like This from Urb’n’Spice:
Learn How to Make a Chocolate Short Dough Tart
Pâte Brisée – A Classic French Pastry Dough
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Butter
- Gluten-Free Flour Blends
- Parchment Paper
- Oven Temperature Accuracy
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If you try my recipe for Shortcrust Pastry, please leave me a comment below with your feedback.
You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy!
Denise Paré-Watson
The Urb’n’Spice Chef
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Looks wonderfully flaky and light!
Deliciously so! 🙂 Thanks for your comments.