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March 06, 2020
4 to 8
Our shortcrust pastry is flaky and delicious. This recipe pairs with our Gindo's Dingle Pies, but also works well with empanadas.
Sieve the flour into a large bowl and add the butter.
Rub the butter into the flour with the fingertips or a pastry blender, lifting the mixture as much as possible to aerate.
Add chilled water. Mix with a knife or fork until the mixture clings together.
Turn on to a floured worktop and knead lightly until smooth. wrap in baking parchment or foil and leave in the refrigerator to relax for 20 minutes before using.
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