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.
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
Recipe by UrbnSpice at https://urbnspice.com/my-recipes/shortcrust-pastry/