This is a quick and easy recipe for shortcrust pastry. If you're new to making pastry, you won't believe how simple it can be. You can make it by hand or in a food processor. The secret is to ...

Store the shortcrust pastry in the refrigerator ... if your pastry will be the base for a pie, you will leave it 4-5 ...

Shortcrust pastry is the base for many baked goods. The key to making it is the right proportions, which is why anyone who loves baking should know the 1:2:3 method.

Wrap the pastry dough in baking parchment and place into the fridge to firm up for about two hours. Heat the oven to 180˚C/ gas mark 4. Grease and flour a loose base tart tin. I use one that is ...

Wrap in cling film and refrigerate for at least 30 minutes. If using as a base, line a greased 32 cm tart case, 2 cm deep, and bake at 180°C for 15 - 20 minutes until crisp and golden. Cook's note: ...

This classic steak pie uses stout to make a rich gravy and ready-rolled pastry for ease. For the ultimate pie, the recipe suggests using shortcrust for the base and puff for the lid, but obviously ...

First make the shortcrust pastry. Sieve the flour and salt into a bowl, cut the butter into cubes and rub into the flour with the fingertips. Keep everything as cool as possible; if the fat is ...

4 large, free-range egg whites, yolks reserved 225g (8oz) caster sugar 375g (13oz) shortcrust pastry 3tsp vanilla bean paste or vanilla extract 800g (1lb 12oz) fromage frais 700g (1lb 9oz) ...