Short-Paste

Ingredients

• One pound of Flour
• Six ounces of Butter
• A heaped teaspoonful of Baking powder
• Water

Method

1. 1

   Take from the flour three large spoonfuls to work up the paste.

2. 2

   Mix the baking powder with the remaining flour and rub in the butter.

3. 3

   Mix in as much water as will make the paste workable; it must not be wet, but not too stiff.

4. 4

   Flour the pastry-board, roll out the paste until half an inch thick, fold in three, and roll out again.

5. 5

   This paste may be used for either fruit or vegetable pies.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 88. The excerpt below is the record exactly as published.

Short-Paste. Ingredients. I A heaped teaspoonful of Baking powder. "Water. Take from the flour three large spoonfuls to work up the paste. Now mix the baking-powder with the remaing flour and rub in the butter. Mix in as much water with the hand as will make the paste workable ; it must not on any account be wet, but it must not be too stiff. Flour the pastry-board, and roll out the paste until it is half an inch thick. Be careful that the rolling-pin is well floured. Fold the paste in three and roll out again, and it will be ready for use. This paste may be used for either fruit or vegetable pies. It is best made the day before it is wanted and kept in a cool place. One pound of Flour. Six ounces of Butter

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