Shortcrust Pastry (DVC)
by Tarla Dalal
22 Feb 2000
This recipe has been viewed 25338 times
Shortcrust Pastry (DVC) recipe - How to make Shortcrust Pastry (DVC)
Preparation Time: Cooking Time: Total Time:
225 gms plain flour (maida)
115 gms cold margarine or butter
a pinch of salt
Method
- Method
- Sieve the flour and salt together.
- Cut the margarine with a knife. Rub into the flour with finger tips.
- Gradually add enough ice-cold wate (approx. 2 to 3 tablespoons) to make the dough into a rolling consistency.
- Lightly flour the rolling pin and the pastry board.
- Roll the pastry to required thickness and shape, lifting and turning to keep it light.
- As a general ruls, pastry should be baked in a hot oven at 450°F but exact baking times and temperatures are given in individual recipes.
Nutrient values per serving
| Energy | 1604 cal |
| Protein | 25.7 g |
| Carbohydrates | 166.9 g |
| Fiber | 0.7 g |
| Fat | 94.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 2111.3 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 5.4 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 1.2 mcg |
| Calcium | 82.2 mg |
| Iron | 6.1 mg |
| Magnesium | 121.5 mg |
| Phosphorus | 272.2 mg |
| Sodium | 144 mg |
| Potassium | 335.9 mg |
| Zinc | 1.4 mg |
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