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Ingredients
- 500g all purpose plain flour
- 150g unsalted butter (cold & diced)
- 100g lard (cold & diced)
- 10g sea salt
- 1 free range egg
- 60 ml ice cold water (approximately)
Introduction
This pastry is perfect for classic butchers pies, encasing many savoury fillings from the traditional steak & ale to the more exotic fillings such as lamb madras. Made with both butter & lard, with the addition of egg adds a level of luxury to this Great British classic.Method
Follow these easy steps from Chef Jeff on how to make the perfect short crust pasty for the most delicious pies.
1.Sift the flour into a large bowl then add the salt, butter & lard.
2. Lightly rub the fats into the flour until the mix resembles fine breadcrumbs.
3. Add the beaten egg & a little water mixing together to create a dough. Be careful - adding too much water or overworking will make the pastry tough.
4. Wrap in cling film & chill for a minimum of 30 minutes or up to 2 days.
