Other
Ready rolled shortcrust pastry
Raw shortcrust already rolled into a sheet. The dough is wheat flour, cold fat, and a little water, worked just enough to come together.
Origin
A shop convenience version of a pastry made in European kitchens for centuries.
Flavour
Plain and rich. The flavour is the fat, usually butter or a butter blend.
How to use it
Bake it blind for tarts, or lay it over a pie. Keep it cold so the fat stays in flakes.
Storage
Refrigerate and use by the date on the pack, or freeze it.
Recipes using it
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