Mustard Shortcrust Pastry

Makes one 20cm tart shell
by Tenina Holder

There is nothing more satisfying than making a delicious pastry...other than a delicious pastry that is cooked and ready to go in pie, tart, quiche of choice! This one is very easy, though you do need to wait the prescribed time to avoid frustration with the stickiness of the dough. I am going to use it in a Cheese Pie...something from my school days in London when we lived there briefly and school dinners were the thing. 

But whatever you use it for, you will find it light in flavour, short in texture and the perfect delivery system for whatever filling you have in mind. 

(You should really have my new pastry/bread mat to make this lovely pastry...it has FREE shipping and is available HERE.)

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Need

Do

1  

Place flour, salt and butter into TM bowl and blend 6 sec/speed 6.

2  

Add egg yolk, turmeric, mustard and water and blend 6 sec/speed 6.

3  

Scrape this out onto the floured silicone mat. Wrap and refrigerate for at least 30 minutes. This gives the flour and water enough time to develop gluten and the pastry will be much easier to handle.

4  

Roll out to fit the tin of your choice. Use as per recipe suggests.

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