{"id":893,"date":"2011-02-21T21:51:39","date_gmt":"2011-02-21T12:21:39","guid":{"rendered":"http:\/\/www.clearchain.com\/blog\/?p=893"},"modified":"2011-02-21T21:57:04","modified_gmt":"2011-02-21T12:27:04","slug":"making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc","status":"publish","type":"post","link":"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc","title":{"rendered":"Making a rich shortcrust pastry &#8211; Ideal for Quiche, pie, etc"},"content":{"rendered":"<div id=\"attachment_894\" style=\"width: 160px\" class=\"wp-caption alignleft\"><a href=\"http:\/\/www.clearchain.com\/blog\/images\/\/2011\/02\/470.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-894\" class=\"size-thumbnail wp-image-894\" title=\"Rich Short Crust Pastry\" src=\"http:\/\/www.clearchain.com\/blog\/images\/\/2011\/02\/470-150x150.jpg\" alt=\"Rich Short Crust Pastry\" width=\"150\" height=\"150\" \/><\/a><p id=\"caption-attachment-894\" class=\"wp-caption-text\">Rich Short Crust Pastry<\/p><\/div>\n<p>A little while ago I was making a <a href=\"http:\/\/channelnine.ninemsn.com.au\/blog.aspx?blogentryid=713414&amp;showcomments=true\">quiche<\/a> and found I had no shortcrust pastry left. Rather than ducking out to the local shop and buying some I decided to make some. Searching through the recipie books I had I found a the following recipie (per <a href=\"http:\/\/www.breville.com.au\/\">Breville<\/a> Inspirations book)<\/p>\n<h2>Recipie:<\/h2>\n<ul>\n<li>180g butter chopped<\/li>\n<li>2 &amp; 1\/4 cups plain flour<\/li>\n<li>1 &amp; 1\/2 teaspoons baking powder<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>2 tablespoons lemon juice<\/li>\n<li>1 egg yolk, lightly beaten<\/li>\n<li>Extra Flour for kneading<\/li>\n<\/ul>\n<h2>Steps to make the pastry<\/h2>\n<ol>\n<li>Using a beater, cream butter until soft.<\/li>\n<li>Add flour, baking power and salt. Gradually add lemon juice and egg youlk to form a slightly crumbled dough.<\/li>\n<li>Tourn dough onto a lightly flour dusted board and knead lightly to form a smooth ball.<\/li>\n<li>Wrap dough in plastic wrap and refrigerate for 20 minutes before using<\/li>\n<\/ol>\n<h2>Things to remember<\/h2>\n<p>After making this recipie there would be a few things I&#8217;d change for next time. The pastry is Very rich and hence I&#8217;d add the entire egg rather than just the yolk. Also the comment about refrigerating for 20mins depends on how cold the pastry is before it goes in the refrigerator. Don&#8217;t do what I did and refrigerate it all day until you make the quiche that night &#8211; the pastry will be rock hard and need microwaving before you can even make an indent in it!<\/p>\n<p>Also remember to blind bake this pastry. (That is bake it for about 20minutes on 200 degrees Celcius) before filling it. If you don&#8217;t do this it might not be cooked before your filling is!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A little while ago I was making a quiche and found I had no shortcrust pastry left. Rather than ducking out to the local shop and buying some I decided to make some. Searching through the recipie books I had I found a the following recipie (per Breville Inspirations book) Recipie: 180g butter chopped 2<a href=\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc\"> <font size=-2>[..more..]<\/font><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[327],"tags":[346,345,348,347],"class_list":["post-893","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-pastry","tag-quiche","tag-recipie","tag-short-crust"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Making a rich shortcrust pastry - Ideal for Quiche, pie, etc - ClearChain<\/title>\n<meta name=\"description\" content=\"A little while ago I was making a quiche and found I had no shortcrust pastry left. Rather than ducking out to the local shop and buying some I decided to\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Benjamin Close\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc\"},\"author\":{\"name\":\"Benjamin Close\",\"@id\":\"https:\/\/www.clearchain.com\/blog\/#\/schema\/person\/aef6faa2c32188398139db9270ca1c98\"},\"headline\":\"Making a rich shortcrust pastry &#8211; Ideal for Quiche, pie, etc\",\"datePublished\":\"2011-02-21T12:21:39+00:00\",\"dateModified\":\"2011-02-21T12:27:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc\"},\"wordCount\":285,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc#primaryimage\"},\"thumbnailUrl\":\"http:\/\/www.clearchain.com\/blog\/images\/\/2011\/02\/470-150x150.jpg\",\"keywords\":[\"pastry\",\"quiche\",\"recipie\",\"short crust\"],\"articleSection\":[\"Cooking\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc\",\"url\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc\",\"name\":\"Making a rich shortcrust pastry - Ideal for Quiche, pie, etc - ClearChain\",\"isPartOf\":{\"@id\":\"https:\/\/www.clearchain.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.clearchain.com\/blog\/posts\/making-a-rich-shortcrust-pastry-ideal-for-quiche-pie-etc#primaryimage\"},\"thumbnailUrl\":\"http:\/\/www.clearchain.com\/blog\/images\/\/2011\/02\/470-150x150.jpg\",\"datePublished\":\"2011-02-21T12:21:39+00:00\",\"dateModified\":\"2011-02-21T12:27:04+00:00\",\"author\":{\"@id\":\"https:\/\/www.clearchain.com\/blog\/#\/schema\/person\/aef6faa2c32188398139db9270ca1c98\"},\"description\":\"A little while ago I was making a quiche and found I had no shortcrust pastry left. 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