CookEasy+ Shortcrust Pastry

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recipe by Kenwood

  • Time icon
    Total Time
    1hr 1mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    365

Making your own pastry in the kCook Multi is quick and easy, just follow this recipe which also details how to line a tart case and blind bake. Use this recipe with our Quiche Lorraine recipe. Uncooked pastry can be stored in the fridge for up to three days, or frozen for one month and you could freeze it in the tart case ready for baking another time.

recipe updated 14 Oct 2020

Ingredients

  • Plain flour icon
    Plain flour
    250 g
  • Milk icon
    Milk
    1 tablespoon
  • Egg icon
    Egg
    1
  • Butter icon
    Butter
    160 g
  • Salt icon
    Salt
    ½ teaspoon
  • Sugar icon
    Sugar
    ½ teaspoon
  • Egg icon
    Egg
    1

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon kCook Multi
  • kCook icon Tart pan - 26cm (10.25")
  • kCook icon Small bowl
  • kCook icon Work surface
  • kCook icon Kcook bowl

Step preview

  1. Grease and flour a clean tart pan
  2. Add milk and egg to a clean small bowl
  3. Beat then set aside
  4. Fit midi blade to kCook bowl
  5. Add plain flour, butter, salt and sugar to the kCook bowl
  6. Fit kCook bowl to kCook Multi
  7. Attach lid to kCook bowl with filler cap fitted
  8. Blend with filler cap fitted until fine crumbs form - 40 sec, speed 10
  9. Scrape
  10. Transfer egg mixture to pastry while machine is running
  11. Mix with filler cap removed until dough forms - 30 sec, speed 10
  12. Transfer pastry to work surface
  13. Wrap with plastic wrap
  14. Refrigerate in fridge - 20 min
  15. Roll out until 1/8" (5mm) thick
  16. Transfer pastry to tart pan
  17. Prick
  18. Chill in fridge - 10 min
  19. Remove
  20. Line with parchment paper
  21. Fill with baking beans
  22. Pre-heat oven - 190°C
  23. Bake - 12 min, 190°C
  24. Remove baking beans and continue
  25. Brush with egg
  26. Bake - 3 min, 170°C
  27. Let cool
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