Shortcrust Pastry

In: Basic

Submitted by Karen


Makes/Serves: tartlets


  • 100 g Plain Flour
  • 25 g Margarine
  • 25 g White Vegetable Fat
  • 2 tablespoons Water


  1. Measure out the water into a glass (use cold water) and cover with cling-film. Put into the fridge to chill further.
  2. Weigh the other ingredients out into a bowl and cover with cling-film.
  3. Put the bowl and a table knife into the fridge until you are ready to make the pastry. I find that chilling the ingredients and the equipment for at least 10 mins helps make better pastry. It also helps if the room is not too warm and if you have cold hands.
  4. When ready to make, use the chilled knife to cut the margarine and white vegetable fat into the flour.
  5. When the fat is in small pieces use your fingertips to rub it into the flour until you have what looks like bread-crumbs.
  6. Add the water a little at a time, mixing with the knife. You have enough when the bread-crumbs start to stick together. You'll get better pastry if you add as little water as you can.
  7. Use your hands to finish mixing to a dough. If some of the bread-crumbs do not stick, try kneading it for a bit, you may find that it comes together with a bit of work. If not, add a few more drops of water to stick it together.
  8. Don't forget to use plenty of flour when you roll out your pastry.

If you're feeling lazy

You can use a food processor on the pulse setting to make the breadcrumb mixture. Be careful not to over-mix it.