Print Recipe Print Recipe
Sasko Cake Flour is a very fine, free-flowing white flour, perfect for fine-textured baking such as light breads, rolls, pastry and cakes.

Classic Short Crust Pastry
No blind baking!

Ingredients


  • 200 g (375 ml) Sasko Cake Flour
  • pinch of salt
  • 50 g (50 ml) soft butter
  • 50 g (50 ml) soft lard (or Holsum vegetable fat)
  • egg wash made of 1 egg and a little milk



Chef's hint: Blind baking is so yesterday. Rather use an egg wash. It gives the pastry a crisp coating preventing the filling to make it too soggy. If the pastry is prepared properly, it will not shrink. For more fabulous Sasko Recipes, go to http://www.saskoflour.co.za/

Method


Sift the Sasko Cake Flour with the salt into a mixing bowl. Rub the butter and lard or fat into the flour. Sprinkle about 60 ml cold water over the mixture and begin pulling the mixture together with a pallet or knife. Add a little extra water if the mixture is too dry. Using your hands, mould the pastry into a ball that leaves the bowl clean.  Cover with a plastic bag and chill in the fridge for 20 – 30 minutes.

Roll the pastry out slightly larger than your baking tin or pie dish. Using a rolling pin, lightly ‘roll’ the pastry over and into the tin or dish. Gently push the pasty into the corners, trim off most of the excess pastry and push up the sides of the pastry to extend and fall outside of the rim of the tin. Prick the base liberally with a fork and brush lightly all over with the egg wash.

Place the tin or dish on a heated baking sheet and bake it on the middle shelf of the oven preheated to 190 ºC for 20 – 25 minutes or until the pastry is crisp and golden. Allow to cool in the pan and fill with any filling of your choice.

This is a great pastry and to master it like a chef, click on "Watch Video" above.