Shortcrust pastry with soft margarine

Shortcrust pastry with soft margarine

By
From
Encyclopedia of Food and Cookery

Solid cooking margarine makes successful pastry but if using soft table margarine, a slightly different method of mixing is needed since the margarine is too soft to rub in with the fingertips.

Ingredients

Quantity Ingredient
125g soft table margarine
1 tablespoon water
225g plain flour, sifted

Method

  1. Using a fork, soften margarine with water and 2 tablespoons flour. Mash to a paste, then work in remaining flour until you have a smooth ball of dough. Wrap in plastic wrap and refrigerate for at least 1 hour. Roll out and use as required.
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