Pâte Sucrée (Easy Shortcrust Pastry)
Ingredients
- 312 g all-purpose flour
- 28 g icing sugar (sifted)
- 2 g table salt
- 170 g unsalted butter (chilled and cut into cubes)
- 1 large egg yolk
- 75 ml cold water
Instructions
- Put the flour, sugar and salt in food processor and pulse a few times.
- Add the butter and process until the butter has completely dispersed.
- MIx the egg yolk with the cold water.
- With the motor running, add the egg-water mix in a steady stream. Stop the mixer when the pastry has formed a ball.
- Remove the pastry from the processor and divide into two portions.
- Shape the pastry into flat discs and wrap in cling film.
- Chill pastry discs in refrigerator for at least 30 minutes.
Recipe Inspired By : https://www.nancybirtwhistle.co.uk/recipes/deep-filled-luxury-mince-pies/