Make shortcrust pastry
Shortcrust pastry has a deliciously light and crumbly texture that melts in the mouth. It's perfect for sweet or savoury pies, tarts and quiches.
Shortcrust is one of the simplest types of pastry to make so it's a great starting point for budding pastry chefs. Once you've mastered making it, you can experiment with fillings, flavourings and toppings that take your fancy.
Follow our simple method for the perfect sweet and savoury shortcrust pastry made with Cookeen:
Sift 200g of plain flour and a pinch of salt into a large mixing bowl. Rub 100g of cubed Cookeen into the flour mixture until it forms fine breadcrumbs.
If you are making sweetcrust pastry, add 25g of sugar and 1 egg yolk.
Stir in a small amount of chilled water with a round-bladed knife.
Use your hands to bring the mixture into dough.
Knead the dough briefly, wrap in cling film and refrigerate for 30 minutes. Roll out on a lightly floured surface.