Ascott Short Crust Pastry


Ascott or Matthews Short Crust Pastry Flour   200g

Salt                                                                      Pinch

Lard                                                                    50g

Marg                                                                50g

Water                                                               2-3tbsp


  • 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


Shop Matthews Cotswold Flour

More Amazing Recipes


Join The Cotswold
Flour Baking Club

Become a member of The Cotswold Flour Baking Club to receive a 10%
discount voucher and exclusive members deals.