Rich Short Pastry

Ingredients

• 6 ozs. Coomb’s flour
• 4 ozs. butter
• 1 egg, beaten (yolk)
• 1 teaspoonful castor sugar
• A pinch of salt
• A little cold water

Method

1. 1

   Mix the ingredients to form a dough, roll out once, and use as required.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 39. The excerpt below is the record exactly as published.

RICH SHORT PASTRY. INGREDIENTS. 6 ozs. Coomb’s flour 4 ozs. butter 1 egg, beaten (yolk) 1 teaspoonful castor sugar A pinch of salt A iittle cold water METHOD. H 2 116 No. 294. ARTISAN SHORT PASTRY. INGREDIENTS. 1 lb. Coomb’s flour 6 ozs. dripping Cold water to mix A little salt METHOD. Put flour and salt into a basin, and rub in the dripping until it looks like fine bread crumbs. Mix into a stiff paste with the cold water, roll out to required size and it is ready for use. No. 295. ANOTHER SHORT PASTRY. INGREDIENTS. 1 lb. flour ^ lb. lard A pinch of salt 1 teaspoonful baking powder Cold water to mix METHOD. Make according to directions for artisan short pastry. N.B. — Baking powder should be well mixed into the flour just before the cold water is added, and the pastry should be put into the oven as soon as possible afterwards, otherwise the baking powder will lose its effect. All pastry should be placed in a hot oven for the first 10 or 15 minutes to throw it up, and make it nice and light, afterwards it should be cooked more slowly, the gas being lowered until about half full. If the pastry be ever so well prepared, and then placed in a cool oven, it will be spoiled. No. 296. FLAKY PASTRY. INGREDIENTS. 1 lb. fine flour 4 ozs. of butter or lard A pinch of salt Cold water to mix METHOD. Divide the butter or lard into four equal portions, rub one portion into the flour and salt as for short pastry. Mix into a stiff but smooth paste with cold Avater. Turn out upon a floured board, roll into a long strip, place one of the three remaining portions of butter or lard in small lumps along the strips, fold the pastry into three, turn the open edges towards you, press them lightly together at each end with the rolling pin, to keep in the air, roll out again into a long strip, and proceed in the same manner until all the butter has been used, and the pastry rolled out altogether four times. If possible, allow the pastry to stand in a cool place for fifteen minutes after each rolling. No. 297. HUGONS PASTRY. INGREDIENTS. 1 lb. flour | A pinch of salt 6 ozs. Hugon’s suet | Cold water to mix METHOD. Chop the suet finely, and rub it lightly into the flour and salt. Mix into a stiff paste with cold water, roll out, and use. N.B. — This pastry is very good indeed for all kinds of boiled fruit, or meat puddings and meat pies. No. 298. RAISED PIE CRUST.— (Hot) INGREDIENTS. | ^ pint hot milk or water f oz. salt METHOD. Put the milk and butter on to boil. Mix the flour and salt together in a basin, and pour upon it "the boiling milk and butter, stir in quickly with a wooden spoon, and as soon as the dough is sufficiently cool, knead it well with the hands until quite smooth and elas- tic. It must be moulded while warm, but allowed to get quite cool afterwards before being filled. 1 lb. household flour 4 ozs. butter or lard 118 No. 299. RAISED PIE CRUST— (Cold.) INGREDIENTS. 1 lb. flour -4 ozs. butter l egg Cold water to mix 1 teaspoonful salt METHOD. Rub the butter lightly into the hour and salt, and mix into a smooth, firm, paste with the beaten egg and cold water. The egg may be omitted, and milk used instead of water if desired. This crust must be rather less firm than ordinary short crust, or it will break when moulding. Beat the butter or lard to a cream, stir in the sugar and salt, then add the hour gradually, moistening with the beaten egg and a little cold water

Cook this with the app: pantry check, scaling, and the assistant.