To prepare the shortcrust pastry, put in the mixer equipped with blades the flour (1), the cold butter in pieces from the ...

Learn how to make a perfect buttery, flaky shortcrust pastry from scratch using this in-depth tutorial and video. It’s ...

Rub the cold butter into flour until it resembles coarse breadcrumbs. Using a fork add the water to bring the pastry together. You may need to add a little more to bind the mixture or a little less.

It’s amazing that a whole myriad of pastry varieties – from crumbly, melt in-the-mouth shortcrust to glassy, flaky puff, to ethereally light choux – are all created using butter, flour and ...

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...

There is an old cooks' saying that people with cold hands are good at making pastry. Shortcrust, puff pastry and their relatives need to be kept cool for best results. This means chilling the ...

I was asked to collaborate on the dish by transforming it into a pot pie. Using an easy-to-remember shortcrust pastry recipe – four parts flour, two parts butter and one part water – I rolled ...