Rich Shortcrust Pastry

225g (8oz) Flour
110g (4oz) Butter
25g (1oz) Caster Sugar
2 Egg Yolks
½ tsp Salt
1 tbsp Water

Sieve the flour, sugar and salt together into a bowl.
Cut the butter into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
Mix the egg yolks and water together in a separate bowl.
Make a well in the middle of the mixture and stir in the egg yolks using a knife, until a soft but not sticky pastry is formed.
Cover tightly and allow to rest in a fridge for 15 - 30 minutes.
Roll out to the required thickness.
At this stage the pastry may be frozen if required.
It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C: 425°F: Gas 7 depending on thickness and use.

Baking Recipes

Rich Shortcrust Pastry