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<RecipeHeader>
<RecipeTitle>PASTRY - Savory and Sweet Short Pastry</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<Ingredient id="1885" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Savory</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2347" quantity="0.0" unit="" comment="Sweet" defaultState="true" weightGram="229.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>Sweet Short Pastry</IngredientItem>
<IngredientComment></IngredientComment>
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<IngredientText>Recipe courtesy Lorraine Pascale
Yield:Makes about 1lb 2oz (500g)
INGREDIENTS
SAVORY SHORT PASTRY:
1 cup/4 1/2oz/125g all-purpose flour</IngredientText>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>plus 1 tbsp</IngredientItem>
<IngredientComment>4 1/2oz/125g cake flour</IngredientComment>
</Ingredient>
<IngredientText>9 tbsp/4 1/2oz/125g cold butter, cubed</IngredientText>
<Ingredient id="2156" quantity="2.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">2</IngredientQuantity>
<IngredientItem>egg yolks</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="pinch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="pinch">Large pinch</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="181" quantity="4.0" unit="tbsp" comment="" defaultState="true" weightGram="14.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="tbsp">1 to 4 tbsp</IngredientQuantity>
<IngredientItem>water</IngredientItem>
<IngredientComment>if needed</IngredientComment>
</Ingredient>
<IngredientText>SWEET SHORT PASTRY:
1 cup/4 1/2oz/125g all-purpose flour</IngredientText>
<Ingredient id="-1" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>plus 1 tbsp</IngredientItem>
<IngredientComment>4 1/2oz/125g cake flour</IngredientComment>
</Ingredient>
<IngredientText>9 tbsp/4 1/2oz/125g cold butter, cubed</IngredientText>
<Ingredient id="2156" quantity="2.0" unit="" comment="" defaultState="true" weightGram="17.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="">2</IngredientQuantity>
<IngredientItem>egg yolks</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1789" quantity="2.0" unit="tbsp" comment="" defaultState="true" weightGram="12.599999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tbsp">2 tbsp</IngredientQuantity>
<IngredientItem>superfine sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="1.0" unit="pinch" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="pinch">Large pinch</IngredientQuantity>
<IngredientItem>salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="4.0" unit="tbsp" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="4.0" unit="tbsp">1 to 4 tbsp</IngredientQuantity>
<IngredientItem>light cream or milk</IngredientItem>
<IngredientComment>if needed</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>DIRECTIONS

Put the flour and butter in a food processor and blitz to bread crumbs. If using your hands, rub the butter and flour together until the mixture resembles fine bread crumbs. Add the egg yolks (and if making sweet pastry, the sugar) and a pinch of salt and stir together with a knife. Squidge the mixture together into a ball. If the pastry feels very dry add the water (or if making sweet pastry, the cream or milk), but try and get by without for a more tender pastry.

Once the pastry is all squidged together, pop it in the refrigerator to rest for 30 minutes.

After 30 minutes, remove it from the refrigerator and let it warm up a little (if you use it straight from the refrigerator and try to roll it out, the pastry will just be a hopeless crumbly mess). Roll the pastry out on a lightly floured board and use as required.

© Recipe courtesy Lorraine Pascale
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