Recipe Inspiration

Basic Recipe - Shortcrust Pastry 225 g (8oz)  

225 g (8 oz) Be-Ro Plain Flour
pinch salt
50 g (2 oz) lard
50 g (2 oz) margarine
cold water to mix, about 30 ml (approx. 2 tbsp.)
25 g (1 oz) caster sugar if sweet pastry is required.
Pastry Basics
Shortcrust Pastry

1 Mix flour and salt in basin, rub in fat.
2 Using a knife to cut and stir, mix with cold water to form a stiff dough.
3 Turn dough on to a floured surface and knead lightly.
4 Roll out and use as required.
  Self raising flour may be used. the pastry will have a more cake-like texture.
  N.B. Quantities of pastry are expressed as quantity of flour used, e.g. 225 g (8 oz) Shortcrust Pastry is the amount of pastry made using 225 g (8 oz) flour and not the total of ingredients. The weight of the fats used should total half the weight of the flour.