DIRECTIONS. This is the easiest and most foolproof pastry I've ever made. You may find that you need slightly more or slightly less liquid than specified in the recipe. Vegetable shortening is a white solid vegetable-based fat and in the UK is sold as Trex, Cookeen and White Flora. Answered on 23rd February 2013. Star-Topped Mince Pies | Nigella's Recipes | Nigella Lawson It also helps to make the crust crispier somehow. Thank you {% member.data['first-name'] %}.Your comment has been submitted. What could be wrong? Copyright © 2020 Nigella Lawson. Once you have combined the fats and flour add most of the liquid specified in the recipe and quickly mix it in, either using a palette knife if making the pastry in a bowl, or by pulsing the food processor a few times. If the Unfortunately all flours have different absorbtion rates so may require different amounts of liquid. Then squish a small amount of the dough between your fingers and see if it holds together (make sure if using a food processor that you turn it off first). I use it for sweet and savoury pies. Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. You are likely to need to bake any filling at a lower temperature so make sure you turn down the oven after the shell has been blind baked. Every recipe I've ever read claims this is the worst thing you can do but mine is always tender, flaky and perfect. Pulse the flour and salt together in the processor, then add the butter and pulse 3-4 times, the butter should be cut up but still be in visible chunks. Copyright © 2020 Nigella Lawson. It will take up more flour when it is rolled out. Bake in an oven preheated to 200c/400F for 15 minutes then remove the beans and paper and bake for a further 10-12 minutes, until the pastry base looks dry. The shortcrust pastry for Nigella's Star Topped Mince Pies (from NIGELLA CHRISTMAS) uses a combination of butter and vegetable shortening. When making shortcrust pastry, a bit of lemon juice or a tiny amount of vinegar can prevent the pastry from shrinking. Built by Embark. Built by Embark. The most crucial tip I can give you is to keep your vegetable shortening in the refrigerator. Nigella has a detailed shortcrust pastry recipe and method in How To Eat (p41) which has proved over time to be very reliable, or you could try the sweet shortcrust pastry from Nigella's Star Topped Mince Pies. If the pastry has chilled for longer then you may need to let it come back to room temperature before you roll it out, if it is too cold it will crumble and crack as you roll it. What you want to avoid is crumbly at this stage. Pulse until mixture is coarse and lumpy, Wrap in cling film and chill at least 30 minutes or up to 2 days. Serves: 1 2½ cups all-purpose flour 1 teaspoon salt ½ cup cold butter ½ cup cold vegetable shortening 8 tablespoons cold water The dough is ready when the crumbs hold together easily, but don't feel wet. STEP 1. Perfect Shortcrust Pastry is a community recipe submitted by Dustbunny and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Asked by capt Pugwash. Chop cold butter and shortening (not too fine, just into several pieces) and add to flour mixture. Wrap tightly in cling wrap and rest in the fridge for 30 minutes. It's only pastry after all. But above all DON'T PANIC. Place flour and salt in food processor and pulse to combine. My shortcrust pastry is always crumbly and breaks up on the rolling pin. It needs to be as cold as the butter. Thank you {% member.data['first-name'] %}.Your comment has been submitted. It also helps to wrap the pastry in clingfilm (plastic wrap) and let it rest in the fridge for at least 30 minutes before rolling it out. Unfortunately all flours have different absorbtion rates so may require different amounts of liquid. Nigella has made pastry in a food processor for many years and you will need to use the regular (chopping) blade in a food processor for this process. If the pastry feels dry then add the remaining liquid, mix and test again. If your shortcrust pastry is crumbling when you roll it out then it is most likely that the dough is too dry and you haven't added quite enough liquid to it. Nigella has a detailed shortcrust pastry recipe and method in How To Eat (p41) which has proved over time to be very reliable, or you could try the sweet shortcrust pastry from Nigella's Star Topped Mince Pies. STEP 2. Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs. Being on the lazy side, I let the processor run until the pastry forms a ball. Add a squeeze of lemon juice and the iced water, and pulse till the pastry begins to form a ball, then tip out onto the bench and form a ball. Also, error on the side of SLIGHTLY wet when you add the water.