Ascott Short Crust Pastry
Ingredients
- Ascott or Matthews Short Crust Pastry Flour 200g
- Salt 1 Pinch
- Lard 50g
- Marg 50g
- Water 2-3tbsp
Method
- Sieve the flour and salt.
- Rub in the fat to a fine crumb texture.
- Make a well in the middle.
- Add sufficient water to make a fairly firm dough
- Roll with floured rolling pin on floured surface
- Handle as little and lightly as possible
- Press into a pastry tin, do not trim edges
- Chill for 30 mins
- Place round baking paper and baking beans on top
- Bake in oven 200c/180c fan/gas for 15 mins
- Remove baking paper and bake for further 5 mins
- Carefully trim off the excess pastry
- Cool and complete with filling
