250g flour 125g cold butter Add sugar or salt 2 tbsp of milk Press into a dough Don’t over work it, you going to melt the butter. Chill 30 mins or overnight.
1. mix flour and butter to get breadcrumbs 2. then put in any salt / sugar (optional) 3. add milk / water / egg yolk until it 'clumps' 4. shape it into a disc with your hands 5. cover and leave for at least 30 mins
I followed the recipe to the letter, food processor and all. PERFECT PASTRY!!! Thank you so much. Even made cheesy biscuit fingers with the left over trimmings. No more pastry fear xx
Azreen Aziz I do it by hand. I grate the cold butter into the flour then chop/mix it through with a dinner knife and only use my hands to bring it together right at the end. It’s how my granny did it & means less washing up 😊
I’m always puzzled by the modern insistence that cold butter from the fridge is necessary for making short crust pastry. My grandmother born in the late 1800’s had probably never seen a refrigerator when she started making her delicious melt in the mouth pastry! As a child in the 1950’s I loved visiting her and eating gooseberry and raspberry tarts ( both were fruits my grandfather grew in the garden ) and also the meat pies with tiny pieces of tender beef.
How do you avoid it cracking when lining a pastry tin after rolling it. I tried many recipes for short crust pastry and keep suffering from this problem.
It could be cracking because it's too cold. After chilling the pastry, before rolling out, give it 5-10mins out the fridge to soften a little and be more malleable. Cracks at the edges do happen when rolling, just gently ease these back together as you go to try and keep it together in one piece. When rolled out, roll up loosely around your pin then unroll over your tin and lift up/ease into the corners gently. Hopefully that all helps avide the cracks appearing.
A couple of reasons. 1. It's too dry or 2. It requires working with your hands, but not too much otherwise it will go a little tough. I know you should handle shortcrust as little as possible but working it for a minute or so will stop it cracking.
It is really disappointing that we weren't shown how to make the pastry by hand as well as using a food processor. I think there is a real problem that professional chefs have become gadget mad. I really wonder if I bought a food processor how often it would come out of the cupboard?
lol... you wrote this a year ago... but still its a very silly comment. maybe you should stop using your internet and RUclips while you're at it Mr. Gadget Mad. If you have tools, then you use them. Food processors an be used for a bunch of stuff... most commonly for hummus for myself, but it also becomes an essential step in some sauces and now making dough!
she explained why you should try to avoid using your hands, cos the butter will melt and grease your pastry. Also chefs use food processors or other equipment for efficiency. you can make it by hand but it will take longer and the result may mean you have chunky butter and greasy pastry.
@melon3553 My granny never had a food processor. She was never obsessed that all the ingredients were stone cold. She was never paranoid about handling the pastry too much. Yet her pastry was always delicious. So….,🤷🏻♂️
Could i use self raising flour instead of plain? With this lockdown there's so little choice in the shops, i managed to get the last bag of self raising flour. So could i use this in pastry making?
This recipe is not quite right. I needed at least 3 tablespoons of water, otherwise once the dough is chilled then brought back to room temp it just crumbles into pieces!
Me too, I did it exactly as instructed and after a night in the fridge, it was boulder-like, then crumbled in to a zillion pieces when I tried to roll it
How did hers turn out so well with such little milk? I had to keep adding. Anybody else tried endless shortcrust pastries, but it never comes out as good as the recipe your following? Always cracks for me. 😠
Yeah I am having the same problem with my quiches. I might try adding egg instead of milk or water. And I will try the overnight method instead of just chilling 30 min.
It can depend a lot on the quality of the flour. People tend to buy cheap shop own brand flour & this sometimes is not the best. Try a better brand & try again.
For good shortcrust you really only need a matter of drops of water - if you find yourself adding 100ml then unless it's a huge batch that is probably way too much. You have to push the pastry together to form a whole, chill, rest and then roll out slowly and surely using firm but not too heavy pressure to as to coax the pastry into desired shape. Cold pastry is easier to work with than when it warms up. Warm pastry becomes very delicate...
Hoping this works out for me after the embarrassment of making family an apple pie recently that they said they almost used a hammer to cut threw the pastry for 😂 wish me luck 😂😬
You have to judge it by looking at it.. so if it's too crumbly add more milk until it forms a ball. You could of saved it. This has happened to me before too. I hope this helps.
Does that work? As the person above commented, that sounds like it should make the dough odd and cakey and not like pastry. I'm really curious as to whether you've had good results.
What Crap recipe, Absolute waste of time not to mention the butter flour that went into the bin. Pastry all breaks up when you try to roll in out. wont be using it again.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
250g flour
125g cold butter
Add sugar or salt
2 tbsp of milk
Press into a dough
Don’t over work it, you going to melt the butter.
Chill 30 mins or overnight.
1. mix flour and butter to get breadcrumbs
2. then put in any salt / sugar (optional)
3. add milk / water / egg yolk until it 'clumps'
4. shape it into a disc with your hands
5. cover and leave for at least 30 mins
Thank you so much!
I followed the recipe to the letter, food processor and all. PERFECT PASTRY!!! Thank you so much. Even made cheesy biscuit fingers with the left over trimmings. No more pastry fear xx
Can I use blender since I dont have a food proccessor?
Azreen Aziz I do it by hand. I grate the cold butter into the flour then chop/mix it through with a dinner knife and only use my hands to bring it together right at the end. It’s how my granny did it & means less washing up 😊
80
Beautiful.please for how long can I preserve this in the fridge?
I see you have homework
Lol yes yes i do
yep💀
How did you know 😭
Yessir
yep
250 plain flour
125 butter
pinch of salt
tbsp of liquid to begin with
Don't overwork
No baking powder or soda?
@@bongga8 it's shortcrust, not a cake.
Thank you
Also leave for 30 min
cup measurement please
Cheers that was really helpful. No faffin around straight to the point.😎
Excellent video and explanation as to why and how to make light short crust pastry. Many thanks.
Nice and easy to follow. thanks!
I’m always puzzled by the modern insistence that cold butter from the fridge is necessary for making short crust pastry. My grandmother born in the late 1800’s had probably never seen a refrigerator when she started making her delicious melt in the mouth pastry! As a child in the 1950’s I loved visiting her and eating gooseberry and raspberry tarts ( both were fruits my grandfather grew in the garden ) and also the meat pies with tiny pieces of tender beef.
The whole house was as cold as a fridge in the 50's anyway and the pantry even colder.... No problem!
@@RBel5553hahah good point 😅
this is the easiest way love it !!!
Looks so easy, hope it works for me. I shall try it.
Very well presented and taught. Thank you!
Short and sweet. Thanks a lot
quality video. will be using this for my attempt.
How do you avoid it cracking when lining a pastry tin after rolling it. I tried many recipes for short crust pastry and keep suffering from this problem.
It could be cracking because it's too cold. After chilling the pastry, before rolling out, give it 5-10mins out the fridge to soften a little and be more malleable. Cracks at the edges do happen when rolling, just gently ease these back together as you go to try and keep it together in one piece. When rolled out, roll up loosely around your pin then unroll over your tin and lift up/ease into the corners gently. Hopefully that all helps avide the cracks appearing.
A couple of reasons. 1. It's too dry or 2. It requires working with your hands, but not too much otherwise it will go a little tough. I know you should handle shortcrust as little as possible but working it for a minute or so will stop it cracking.
add a Egg,and less water.
It is really disappointing that we weren't shown how to make the pastry by hand as well as using a food processor. I think there is a real problem that professional chefs have become gadget mad. I really wonder if I bought a food processor how often it would come out of the cupboard?
lol... you wrote this a year ago... but still its a very silly comment. maybe you should stop using your internet and RUclips while you're at it Mr. Gadget Mad. If you have tools, then you use them. Food processors an be used for a bunch of stuff... most commonly for hummus for myself, but it also becomes an essential step in some sauces and now making dough!
she explained why you should try to avoid using your hands, cos the butter will melt and grease your pastry. Also chefs use food processors or other equipment for efficiency. you can make it by hand but it will take longer and the result may mean you have chunky butter and greasy pastry.
@melon3553
My granny never had a food processor. She was never obsessed that all the ingredients were stone cold. She was never paranoid about handling the pastry too much. Yet her pastry was always delicious.
So….,🤷🏻♂️
Brilliant pastry ....I leave it overnight its eady to work with .
That was so simple and I ended up with the best pastry ever…
I tried this once and it worked
What a nice tutorial short sharp intelligent thank you .
Love 💖 it. Thank you.
Just what this old man wanted, so easy.
Lovely.and thankyou
what blade do you use in food processor
At school I was always told for pastry use half the amount of butter to the flour something that i still remember! .
Brilliant !
Could i use self raising flour instead of plain?
With this lockdown there's so little choice in the shops, i managed to get the last bag of self raising flour. So could i use this in pastry making?
Linda Cox Yes
Absolutely, I always use self raising flour for sweet pies, much nicer texture !!
No harm in trying 👍🏼
Thank you
How much sugar do I add
I tried this recipe 2 weeks ago and I'm gonna use it again!!!
My type of recipe, nice and simple.
Instead of milk ..I used two spoonfuls of Greek yogurt and it's the best pastry I've ever had.
Oh and I used half and half..
Half lard for the best texture and half butter for the flavour ..it helps avoid crumbling.
Yuk
@@terrym1964 nope..it's lovely
where do you chill it? in the fridge or just leave it aside?
Fridge.
Its perfect
Can I use a blender ?
I feel the dough might jam the blades and cause burnout.
I have no food processor can i use hands instead?
Yeah she said in the beginning that you could but to try not overwork it
@@nompindlovu1809 oh right, thank you!
Thank you I made a pie it was delicious
How much sugar do you use for a sweet pastry ?
is it better to let the pastry rest at room temperature? find it easier to work with that way
Jdt crb illa arenkilum indo
I always use this recipe
This recipe is not quite right. I needed at least 3 tablespoons of water, otherwise once the dough is chilled then brought back to room temp it just crumbles into pieces!
Can you tell me what the difference is using milk v water?
i had to add a lot of liquid to bind using this method
Me too, I did it exactly as instructed and after a night in the fridge, it was boulder-like, then crumbled in to a zillion pieces when I tried to roll it
@@thegreenmanofnorwich Yep, look at when she rolled it into a disk she left pastry crumbs on the table.
@@thegreenmanofnorwich Extra liquid was needed
I’d recommend adding some egg yolk, should made pastry more flexible, and 50-60 ml of water for that much flour :)
I used to make pastry using half cookeen and half marg but I don't know what to do now there is no cookeen, not sure about using just marg
Good old BBC.
How did hers turn out so well with such little milk? I had to keep adding. Anybody else tried endless shortcrust pastries, but it never comes out as good as the recipe your following? Always cracks for me. 😠
Yeah I am having the same problem with my quiches. I might try adding egg instead of milk or water. And I will try the overnight method instead of just chilling 30 min.
It can depend a lot on the quality of the flour. People tend to buy cheap shop own brand flour & this sometimes is not the best. Try a better brand & try again.
How many sugar& salt to putt?thank u
Yeah we hafta work up to those experts perfections, it's obvious I'm not going to nail the 1st or even 2nd time.
For good shortcrust you really only need a matter of drops of water - if you find yourself adding 100ml then unless it's a huge batch that is probably way too much. You have to push the pastry together to form a whole, chill, rest and then roll out slowly and surely using firm but not too heavy pressure to as to coax the pastry into desired shape. Cold pastry is easier to work with than when it warms up. Warm pastry becomes very delicate...
It is so easy to see she works for the BBC, she leaves a load in the mixer, and another load on the work surface.
She leaves too much dough on the table. She will struggle to roll out later as it needed a little more liquid.
What?
Hoping this works out for me after the embarrassment of making family an apple pie recently that they said they almost used a hammer to cut threw the pastry for 😂 wish me luck 😂😬
Why milk instead of water.What difference does it make?
It makes a bit of difference in taste. Plus that milk is "thicker" than water. Better consistency i guess
I found it dry and hard to roll out! once cooked again Dry so I increased the butter content and milk and found it much better!
What you said, we cannot make with hands. Women do everything with hands,even when we didn't had mixer ,or any blender ,wash machine.
Once the dough is made just roll it, in the tray, then refrigerate it sorted.
Not enough milk... need at least 3 tbsp or it cracks like ol heck
Have u try to do that ad well? Did u use 3 tablespoon milk it work?
I used 3 tbsp and the pastry was perfect
I wanted to make sausage rolls but I needed to know how to make the pastry first, thanks 😊
you'll want puff pastry for sausage rolls
I found it needed much more fluid than you added
Agreed. Look at the crumbs she left on the table.
What does the salt do to the pastry?
And what does refrigerating it do?
Salt brings out its taste better
@@TonyEnglandUK the dough comes togethet a bit better and if its cold its easier to work with it. Buttery doughs stick when warm
So how long do I bake it for?
That depends on the recipe of the pie you're making.
I want to know how to make good shortcrust pastry..
🤔
You can make shortcrust pastry
Shortcrust to make a biscuit base and lid
Not everyone has a food blender
Damn I came here for shortcrust pastry but the snack in this video is Miriam
Will appreciate if u could give d measurements in cups n spoons. Thnks don’t have scale
seriously? it's literally 1 unit of flours vs 1/2 unit of butter
No way is 2 tablespoons of liquid enough to form a dough
My pastry was too crumbly even after cooking, why could this have happened please???
With measurement given it was just a crumbly mess!!! Now I'm off to sainsburys to get a premade one for dinner 😐
You have to judge it by looking at it.. so if it's too crumbly add more milk until it forms a ball. You could of saved it. This has happened to me before too. I hope this helps.
Too dry. The golden ratio is 1tbsp liquid per 2oz of flour.
This recipe has nearly 9oz of flour and needs 4 tbsbs liquid.
i think the dough have to get shortening thats why its called short crust
Yeah you need lard
Just roll it out once? Help!
It's delicious but it falls to bits.
Exactly
Ratio
Yeah but, people made pastry long before electric foodmixers were invented. I want to know how they did that.
In a bowl 🤷🏻♂️
I came here to see if I can make it by hand… not mixer or food processor.
Eat a dog for me
This recipe needs an egg, it crumbles too easy
In cups please
Cups aren't a proper measurement.
6
All ways use Self Raising flour, it's the best.
No, self raising has a raising agent in it. So if used the pastry would rise like a cake
Does that work? As the person above commented, that sounds like it should make the dough odd and cakey and not like pastry. I'm really curious as to whether you've had good results.
This is not by hand ok
They didn't say it was.
And she mentioned "food processor" I move on. I don't have the money for one.😓
Me too, but i use fork for this recipe
All it did was come out crumbly
Falls to pieces. Couldn't roll
Miriam is a bit of a cutie, and no mistake!
She has really pretty hands. They are very nice. Good job on getting a nice pair of hands.
Creep alert.
Damned plastic.....! Everywhere....
This seems to be a video of _"How to make uncooked shortcrust pastry"_
@Name You win the dumbest comment of 2019 so far. And on RUclips, that's a pretty special feat. I mean, you take dumb to astronomical new levels lol.
@Name lol yeah, I think someone needs to.
What Crap recipe, Absolute waste of time not to mention the butter flour that went into the bin. Pastry all breaks up when you try to roll in out. wont be using it again.
You didnt introduce your pronouns.
Yea she could have been more tidy and less wasteful
Wow
Don't click on this they are mean
No recipe
"It's better to use a food processor instead of your hands because your hands are too warm blah blah blah"
Excuses.
You are such lazy to do with hands ,better apply for robot machine. Hands are better from machine.
Not the way I do it.
You left half of it still in the food processor and the counter top 🙄
Thank you
How much sugar?
Thank you