Sweet Shortcrust Pastry
INGREDIENTS
1 1/3 cups plain flour
¼ teaspoon sea salt
1/3 cup icing sugar
110 grams cold butter, diced
1 large egg yolk
2 teaspoons cold water
Equipment: 25cm loose-based tart tin.
METHOD
Place the flour, salt and icing sugar in a food processor and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. Add the combined egg yolk and water and pulse until it just starts to form damp crumbs.
Tip onto the bench and gently bring together with your hands. Form into a round flat disc, cover in plastic wrap and refrigerate until firm.
Roll the pastry out on a lightly floured bench and use to line the tin. Lightly prick the base with a fork and chill until firm.
Preheat the oven to 180°C fan bake.
Line the pastry with baking paper, fill with baking beans, weights or rice and bake for 20 minutes. Remove the baking paper and weights and bake a further 5-7 minutes until lightly golden. Set aside until ready to fill and cook.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.