Thermomix Shortcrust Pastry
A classic pastry dough that can be the base for many savoury dishes.
Ingredients
- 200g plain flour
- 100g unsalted butter, chilled and roughly chopped
- pinch of salt
- 50g ice-cold water
Instructions
- Place the flour, butter and salt into the Thermomix bowl and mix for 10 sec/speed 6.
- Add the chilled water and knead for 1½ mins/dough setting. The pastry should now have come together into clumps. If not, knead for a few seconds more.
- Tip the pastry onto a lightly floured surface and knead gently into a disc shape. Wrap in plastic wrap and refrigerate for 20 minutes before proceeding with your recipe.
Notes
To make Shortcrust Pastry in advance
Make the pastry and wrap it well in cling film. Store for 2-3 days in the fridge. When ready to use, let it sit on the benchtop to soften for about 30 minutes or so.
To Freeze Shortcrust Pastry
Wrap the pastry well into a ball and cover it tightly with cling film. It will last for up to 3 months in the freezer.
To blind-bake Shortcrust Pastry
Roll the pastry out and arrange it in a tin. Place some scrunched-up baking paper covering the pastry, then add baking beans. Preheat the oven to 180C/160C fan-forced and bake for 20 minutes. Remove the tart from the oven, take the baking paper and baking beans off, then return to the oven for 5 minutes. Then, proceed with your recipe.