THE PERFECT SHORTCRUST PASTRY FOR PIES & SAUSAGES.

Pastries are meant to be flaky, crispy and crunchy when baked into sausages or pies. Many of us who grew up in the late 90s & present know of the pleasure derived from eating Mr Biggs snacks🤣. It's just remarkable and those memories of how flaky the pastry used for their pies and
sausages keeps flashing back to my memory you know, what does a child know rather than to enjoy every moment.

It was something I personally looked out for when growing up to the extent that I preferred eating the flaky pastry to the filling or sauce inside. Making the pastry itself is very technical cause much energy isn't applied on the dough it is very important to note that the pastry shouldn't be overworked. I'm going to show you how to make the perfect pastry for your pies beit, (chicken or meat pie) and Sausages. It can be stored in your fridge compartment for as long as you want but not exceeding 1-2weeks.


These are the ingredients you need for the shortcrust pastry:

Flour 500g
Butter / Margarine 250g
Salt
Cold water 1/2cup
Egg yolk 1
Baking powder 1tsp (optional)

        (Click on the play button to watch!)

TD's Tip:
Please note that in this recipe I made use of Margarine but nothing stops you from using Butter. 

Some get confused whether to sift the Flour especially when making pastries. It's very necessary to do so also when you can't really vouch for the grocery store you bought it from.

Salt should be added based on preference and it should be added in moderation.

Baking powder was added but it's totally optional.

Egg yolk is highly necessary in this recipe this gives your dough more scrumptious taste and it also adds extra nutrients to the dough.

Cold water is also a requirement and it should be added at intervals.


Now let's cook!

STEPS / PROCEDURES:

Step 1: Sift the flour and add into a large bowl

Step 2: Add salt and baking powder stir till it's well combined.

Step 3: Rub in the butter or margarine till it's fully incorporated into the flour.

Step 4: Add in egg yolk and cold water.

Step 5: knead the pastry lightly , cover with a cling film and refrigerate.

Your pastry is as good as done !