There is nothing better than home made pastry – truly it can’t compare to that awful premade stuff in the freezer at the supermarket.

Shortcrust pastry in pasrticular is effortless, especially in a food processor! It is a simple matter of flour, a touch of salt and butter. But I have to tell you about my very favourite shortcrust… it is made with cream cheese.

I first saw this style of  pastry years ago in an old fashioned cook book and wonderer what the cream cheese would do. I tried it ans since have found it better and easier to master than a standard shortcrust. The lactic acid addition  adds a soft luscious texture and makes the pastry just about impossible to get wrong – it couldn’t be easier.  Mixing is a breeze, rolling out a breeze and the golden crumb is delicious. See the image & recipe for egg & bacon pies, at the bottom of my blog.

Blind baking – it takes an extra 10 minutes or so, but so worth that crisp bottom. An absolute must for quiche, pies and tarts.

The rules for mixing and baking – listed below. I will never make shortcrust by hand – the method is too easy and good in the processor. Gluten free version – yes simply use your favourite brand of gluten free plain flour and add about 2 tsp of Xanthan gum.

Shortcrust Rules:

1. Weight out all the ingredients and pre heat the oven. Normally 200 C for pastry.
2. Only ever use cold diced butter – or the pastry will be oily and heavy
3. Add the flour and salt to the processor and pulse to combine.
4. With the motor running drop the cold butter cubes quickly down the small chute, followed by the cream cheese – if using
5. Roll pastry into a ball, wrap in plastic wrap and REST in the refrigerator for about 10 – 15 minutes (this allows the pastry to settle) which results in a pastry that won’t shrink and is easier to roll out.
6. Pastry must be kept cool. At any stage the pastry becomes warm; return it to refrigerator to chill down.
7. Lay the pastry into the tin and trim the edges. Place in a sheet of crumbled baking paper and fill with baking mix (mine is a combination of raw rice, raw beans / legumes and some ceramic pastry weights). This mixture has been used over and over again. Once cooled I put back into the sealed container and into the pastry.
8. Place tin onto a baking sheet and bake for about 8- 10 minutes. Carefully remove the paper with the filling and pop the pastry back into the oven for 3-4 minutes to lightly crisp all over.
9. Add the desired filling and bake until firm.

This pastry can be used for savoury or sweet (simply with the addition of 3 tablespoons caster sugar). …now a simple ruff puff and choux pastry– sure lets look at that soon.

Egg and Bacon Pies