Place flour and salt in food processor and pulse to combine. You may find that you need slightly more or slightly less liquid than specified in the recipe. Nigella has made pastry in a food processor for many years and you will need to use the regular (chopping) blade in a food processor for this process. DIRECTIONS. But above all DON'T PANIC. Once you have combined the fats and flour add most of the liquid specified in the recipe and quickly mix it in, either using a palette knife if making the pastry in a bowl, or by pulsing the food processor a few times. Wrap tightly in cling wrap and rest in the fridge for 30 minutes. Every recipe I've ever read claims this is the worst thing you can do but mine is always tender, flaky and perfect. I use it for sweet and savoury pies. Serves: 1 2½ cups all-purpose flour 1 teaspoon salt ½ cup cold butter ½ cup cold vegetable shortening 8 tablespoons cold water It also helps to make the crust crispier somehow. If your shortcrust pastry is crumbling when you roll it out then it is most likely that the dough is too dry and you haven't added quite enough liquid to it. My shortcrust pastry is always crumbly and breaks up on the rolling pin. It needs to be as cold as the butter. If the pastry feels dry then add the remaining liquid, mix and test again. Built by Embark. The most crucial tip I can give you is to keep your vegetable shortening in the refrigerator. Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks. Unfortunately all flours have different absorbtion rates so may require different amounts of liquid. When making shortcrust pastry, a bit of lemon juice or a tiny amount of vinegar can prevent the pastry from shrinking. It also helps to wrap the pastry in clingfilm (plastic wrap) and let it rest in the fridge for at least 30 minutes before rolling it out. Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. Copyright © 2020 Nigella Lawson. What could be wrong? The dough is ready when the crumbs hold together easily, but don't feel wet. Vegetable shortening is a white solid vegetable-based fat and in the UK is sold as Trex, Cookeen and White Flora. It's only pastry after all. Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Being on the lazy side, I let the processor run until the pastry forms a ball. Also, error on the side of SLIGHTLY wet when you add the water. Answered on 23rd February 2013. STEP 2. Bake in an oven preheated to 200c/400F for 15 minutes then remove the beans and paper and bake for a further 10-12 minutes, until the pastry base looks dry. This is the easiest and most foolproof pastry I've ever made. Pulse until mixture is coarse and lumpy, Wrap in cling film and chill at least 30 minutes or up to 2 days. You are likely to need to bake any filling at a lower temperature so make sure you turn down the oven after the shell has been blind baked. Built by Embark. STEP 1. Star-Topped Mince Pies | Nigella's Recipes | Nigella Lawson Nigella has a detailed shortcrust pastry recipe and method in How To Eat (p41) which has proved over time to be very reliable, or you could try the sweet shortcrust pastry from Nigella's Star Topped Mince Pies. Perfect Shortcrust Pastry is a community recipe submitted by Dustbunny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Asked by capt Pugwash. If the Nigella has a detailed shortcrust pastry recipe and method in How To Eat (p41) which has proved over time to be very reliable, or you could try the sweet shortcrust pastry from Nigella's Star Topped Mince Pies. What you want to avoid is crumbly at this stage. 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