Operation Manual

Pastry
192
Shortcrust Pastry
225g (8oz) plain flour
pinch salt
100g (4oz) margarine
45 ml (3tbsp) cold water
Place flour and salt into a mixing bowl. Rub the margarine into the flour until the mixture
resembles fine breadcrumbs. Add enough water so that when the mixture is kneaded
lightly for a few seconds a firm, smooth dough is formed. If possible, rest for 15 mins.
before rolling out.
Cooking method
Dish: Large Pyrex® bowl
Ingredients
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