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Sweet Pastry

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This is a sweet pastry which is used for many things such as friut pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 4 oz / 110g Self Raising Flour.
  • 4 oz / 110g Sugar. I used either plain white or Demerara.
  • 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the butter into lumps. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.
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