ELISE PASCOE'S SWEET SHORT PASTRY
Description
You could of course make this pastry in the food processor fitted with a metal blade but it is reassuring to make pastry the old-fashioned way.
This recipe forms part of Elise Pascoe's Sweet Spinach Pie recipe.
This recipe forms part of Elise Pascoe's Sweet Spinach Pie recipe.
INGREDIENTS
300g (2 cups + 3 tbsp) flour
1/4 tsp salt
30g (3 tbsp) castor sugar
125g unsalted butter (cold and diced)
2 egg yolks
180ml (2/3 cup + 1 tbsp) iced water
METHOD
- Place flour, salt and sugar in a bowl and mix together.
- Sprinkle butter onto flour mixture and, using tips of your fingers, rub butter into flour till mixture resembles breadcrumbs.
- Pour egg yolks and part of the iced water into bowl and mix to a soft dough. If required add more of the iced water so that a soft dough is formed. Place on a lightly floured board and form into a disk.
- Cover and refrigerate for up to one hour or overnight.
