Classic Cheese Shortcrust Pastry (Recipe)

From Cake and Bake Show

Classic Cheese Shortcrust Pastry (Recipe)

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Classic Cheese Shortcrust Pastry (Recipe)

From Cake and Bake Show

£0.00

Ingredients
175g plain flour
Pinch of salt
110g firm but not hard butter
50g extra mature Cheddar, finely grated
1 egg yolk
Prep 15 mins, plus chilling cook 15 mins. MAKES 1 PASTRY CASE

1. Sift the flour and pinch of salt into a bowl. Add the butter and rub into the flour until it’s like fine breadcrumbs. Stir in the cheese. Put the yolk in a bowl, stir in 1 tbsp ice-cold water, then add to the flour mixture.
2. Stir the beaten egg into the flour mixture with a knife, and bring together with your hands, gently working it into a dough. Shape into a disc, then wrap in grease-proof paper and chill for 15 minutes.
3. Roll out the pastry, using the paper as a base, until it’s a couple of millimetres thick, and line a loose-bottomed, 21cm-deep, fluted tart tin. Prick the base all over, then cover and chill for about 15 minutes.
4. Preheat oven to 200°C/180°C fan oven/gas mark 6. Cover pastry with greaseproof paper and baking beans. Bake blind for 10-15 minutes. Remove paper and beans and bake for a few more minutes until dry.


This is a great base for a quiche filling – it also sets the scene for a terrific vegetarian dish: fill with a mixture of ricotta cheese beaten together with chopped herbs, and top with roasted tomatoes.

Cake & Bake Show tip: Steps 1 and 2 can be done in a food processor. Whiz the flour and butter first, and once the egg mixture has been added, pulse the mixture to make a rough dough. For plain pastry, leave out the cheese, and for herb pastry, add 1 tbsp freshly chopped thyme, chives
or parsley.

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