Shortcrust pastry (in French ‘pâte brisée‘) is mostly used for quiche and tarts. It is relatively simple to prepare and needs to rest in the fridge for a couple of hours before baking. Many recipes call for a food processor to speed the making of the pastry. Today I’m trying the MyCook Premium recipe to make a shortcrust pastry express, in 2 minutes.
I don’t have much experience making pastry. In France, pre-made or ‘ready to bake’ pastry is widely available in supermarkets, in the cold section (not frozen). I have tried using frozen pastry here in Australia but I was often disappointed with the quality of the product. There is a first time to everything and in 2015 I have decided to start making pastry and dough more often so I can cook dishes we usually don’t have.
- Place all the ingredients in the jar – knead for 2 minutes
- Remove and, if necessary, continue to knead by hand. Wrap in plastic and refrigerate for 2 to 3 hours.