Delia Smith’s Shortcrust Pastry is made with plain flour, salt, lard, butter, and cold water. This traditional Shortcrust Pastry recipe creates a versatile pastry perfect for pies and tarts. It takes about 45 minutes to prepare and can serve up to 8 people.
Delia Smith Shortcrust Pastry Ingredients
- 4 oz (110 g) plain flour (plus a little extra for dusting)
- Pinch of salt
- 1 oz (25 g) lard (removed from the fridge for 20 minutes)
- 1 oz (25 g) butter (removed from the fridge for 20 minutes)
- A little cold water
How To Make Delia Smith Shortcrust Pastry
- Sift Flour and Salt: Sift the flour and pinch of salt into a large bowl, holding the sieve high to incorporate air.
- Cut in Fats: Add the lard and butter (cut into small lumps). Use a knife to cut the fats into the flour until evenly blended.
- Rub in Fats: Rub the fat into the flour using your fingertips. Lift the mixture to incorporate air until it becomes crumbly.
- Add Water: Sprinkle 1 tablespoon of cold water and use a knife to bring the dough together. Finish with your fingertips, adding a bit more water if necessary until the dough leaves the bowl clean.
- Rest the Pastry: Place the pastry in a polythene bag and refrigerate for 30 minutes to rest.
How to Roll Pastry:
- For a Round Shape: Before resting, pat the dough into a round shape. After resting, lightly flour the surface and rolling pin. Roll the dough backward and forward, giving quarter turns to maintain a round shape.
- For Oblongs or Squares: Pat the dough into the desired shape before resting. After resting, knock the sides gently with the rolling pin to maintain the shape. Roll backward and forward, giving quarter turns to keep the shape.
Recipe Tips
- Use cold fat: Make sure the lard and butter are cold before using them to keep the pastry crisp and flaky.
- Handle dough gently: Avoid overworking the dough to prevent it from becoming tough. Lightly mix and handle it with your fingertips.
- Add water slowly: Add the water a little at a time to prevent the dough from becoming too sticky. The dough should be just moist enough to come together.
- Chill the dough: Rest the dough in the fridge for at least 30 minutes before rolling to make it easier to handle and shape.
- Roll evenly: When rolling out the dough, keep the rolling pin and surface lightly floured to prevent sticking, and give the dough quarter turns to ensure an even thickness.
What To Serve With Shortcrust Pastry?
This buttery Shortcrust Pastry pairs well with savory fillings like chicken pot pie, vegetable quiche, mushroom tart, or fruit tart. It also can be served alongside a fresh green salad, roasted vegetables, creamy soup, or a tangy sauce for a delicious dinner.
How To Store Leftovers Shortcrust Pastry?
- Refrigerate: Let the leftover Shortcrust Pastry cool to room temperature. Place it in an airtight container or wrap it tightly in plastic wrap. Store in the fridge for up to 3 days.
- Freeze: Wrap the Shortcrust Pastry tightly in plastic wrap or place it in a freezer bag. It can be frozen for up to 3 months. Thaw it in the refrigerator before using it.
Delia Smith Shortcrust Pastry Nutrition Facts
Serving Size: 1 portion (based on 8 servings)
- Calories: 186
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 28mg
- Sodium: 106mg
- Potassium: 77mg
- Total Carbohydrate: 15g
- Dietary Fiber: 0.6g
- Sugars: 0.5g
- Protein: 2g
Try More Delia Smith Recipes:
- Delia Smith Apple And Almond Pudding
- Delia Smith Fruit Scones
- Delia Smith Bread Pudding
- Delia Smith Pesto Rice
Delia Smith Shortcrust Pastry
Description
Delia Smith’s Shortcrust Pastry is made with plain flour, salt, lard, butter, and cold water. This traditional Shortcrust Pastry recipe creates a versatile pastry perfect for pies and tarts. It takes about 45 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Sift Flour and Salt: Sift the flour and pinch of salt into a large bowl, holding the sieve high to incorporate air.
- Cut in Fats: Add the lard and butter (cut into small lumps). Use a knife to cut the fats into the flour until evenly blended.
- Rub in Fats: Rub the fat into the flour using your fingertips. Lift the mixture to incorporate air until it becomes crumbly.
- Add Water: Sprinkle 1 tablespoon of cold water and use a knife to bring the dough together. Finish with your fingertips, adding a bit more water if necessary until the dough leaves the bowl clean.
- Rest the Pastry: Place the pastry in a polythene bag and refrigerate for 30 minutes to rest.
- For a Round Shape: Before resting, pat the dough into a round shape. After resting, lightly flour the surface and rolling pin. Roll the dough backward and forward, giving quarter turns to maintain a round shape.
- For Oblongs or Squares: Pat the dough into the desired shape before resting. After resting, knock the sides gently with the rolling pin to maintain the shape. Roll backward and forward, giving quarter turns to keep the shape.
How to Roll Pastry:
Notes
- Use cold fat: Make sure the lard and butter are cold before using them to keep the pastry crisp and flaky.
- Handle dough gently: Avoid overworking the dough to prevent it from becoming tough. Lightly mix and handle it with your fingertips.
- Add water slowly: Add the water a little at a time to prevent the dough from becoming too sticky. The dough should be just moist enough to come together.
- Chill the dough: Rest the dough in the fridge for at least 30 minutes before rolling to make it easier to handle and shape.
- Roll evenly: When rolling out the dough, keep the rolling pin and surface lightly floured to prevent sticking, and give the dough quarter turns to ensure an even thickness.
Delia Smith Shortcrust Pastry