Sweet shortcrust pastry

[skinnydog]

This is really good pastry if you make your own mince pies.

6 oz plain flour
4 oz hard block margarine (Stork)
2 dessertspoons boiling water
1 dessertspoon caster sugar

Dissolve the sugar in the boiling water and leave to cool. Rub margarine thoroughly into flour until mixture resembles fine breadcrumbs, add in the cooled sugary water and bind together gently. Knead gently for a couple of minutes. Wrap in cling film or plastic bag and refridgerate for a few hours or overnight. That bit is essential! Then just do the usual!!

It makes really lovely, light pastry. Good luck.

[Mister Squiggle]

Thanks Skinnydog, you must have heard my plea! Tried some pastry over the weekend, usual recipe and for some reason, the pies came out like rock cakes. I read back over my cookbook and it said that "overworking" the pastry can make it hard and tacky. I did nothing out of the ordinary so have been scouring for an alternative to try.
Yours sounds fantastic so I'll try this one instead.
Cheers (and happy cooking!)

[wifie]

Hmmm sounds interesting skinnydog - will give that one a go - Ta!

[goldenguernsey]

Cheers for that recipe, will try it.