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Savoury Short Crust Pastry

Salmon Quiche

The secret to good pastry is to work with everything nice and cold, and to not over-work the dough.

Serves:

Enough for base and lid for 1 x 23cm pie dish or 6 individual pie bases

Preparation Time:

15 minutes plus cooling time 1 ½ cups plain flour

Cooking Time:

N/A

Ingredients

¼ tsp salt
125g well-chilled butter, cut into cubes
1 egg

Method

  1. Place the ingredients into a food processor and process until the mixture looks like fine breadcrumbs and there are no lumps of butter. With the processor running, add the egg and run until the dough comes together in a ball.
  2. Turn the dough out of the food processor onto a cold surface. With cool hands, knead the dough a few times just to bring it together. Wrap the dough in plastic in a disc roughly 3cm thick, and rest it in the fridge for 15 minutes.
  3. To roll out the dough, place it between two sheets of non-stick baking paper. Roll very gently with a rolling pin. It needs to be done quite slowly and gently so that it is being flattened, rather than stretched. Rest it again before using. At this stage, if the dough is too soft from a warm kitchen, it can be refrigerated on a tray in the oven. If it goes too hard, it will need to be brought back to room temperature for a few minutes.

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