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Short Crust Pastry - Basic Recipe

Basic recipe for Short Crust Pastry. To avoid drying pastry, roll out half of the portion first and cover the other half with a damp cloth.

  1. 120g / 4 oz. wheat flour (tepung gandum)
  2. 1/4 tsp. salt
  3. 60g / 2 oz. frozen margarine
  4. 2-3 dsp ice water
  • Sift flour and salt into a mixing bowl.
  • Add fat to flour. Cut fat into small pieces in the flour.
  • Lift the flour to incorporate air by using finger tips.
  • Rub fat into flour until mixture resembles breadcrumbs. Do not over rub the fat because it will melt.
  • Mix enough ice water into flour until the mixture holds together.
  • Use finger tips to draw the dough together till it leaves the sides of the bowl clean. The amount of water used depends on the dryness of the flour.
  • Knead dough lightly on a pastry board that has been sprinkled with a little flour to prevent it from sticking to board.
  • Roll out pastry evenly using short, light movements. Do not turn pastry over.
  • Roll to 3mm / 1/8" thick for pastry to be fried.
  • Do not pull or stretch pastry. Cut into rounds or other shapes and use as required.
  • Put to bake in a preheated oven at 200C / 400F / 6 for 10-15 minutes or deep fry.
  • You may use 30g. / 1oz. margarine and 30g. / 1 oz. butter instead of using all margarine.

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