How to make sweet pastry

Make your own homemade sweet pastry cases with this easy 4 ingredient recipe using a blender.

From the tutorial on the Bubble and Sweet blog: http://bubbleandsweet.blogspot.com/2014/05/homemade-sweet-pastry-shell-recipe.html

Ingredients:
225g (8oz) plain (all purpose) flour
45g (1 1/2oz) icing sugar (powdered sugar)
125g (4 3/8oz) cold butter cut into cubes
1 egg yolk

Place flour and sugar into the bowl of a blender. Add the butter distributing it evenly over the top of the flour/sugar mixture.

Blend until the butter has been distributed and there are no large pieces left. The mixture will look like yellow sand.

Add the egg yolk and blend for another 30 seconds or until the mixture starts to clump together.

Tip the mixture onto your workbench and knead together. Form into a disc, cover with plastic wrap and chill for 30 minutes.

When ready to cut out, dust workbench and rolling pin lightly with plain (all purpose) flour and roll out the pastry, lifting and turning as you roll. Lifting and turning stops the pastry from sticking and contributes to the finished pastry being even.

Cut the pastry to shape and gently press into pan or dish cutting off any excess. For larger sizes you may like to use a fork to pierce the bottom of the uncooked pastry shell.

Place uncooked shells into the freezer for 30 minutes (or refrigerate until firm).

Preheat oven to 180C (350 F)

Place the uncooked shells onto a tray and cut pieces of baking paper (parchment paper) out a little large than each shell. Using baking weights, beans or rice (or I used a glass) weigh down the center of the paper.

Bake the shells for 10 minutes or until they just start to turn golden, remove the weights and paper and then continue to bake for another 5 minutes.

Allow to cool and fill as desired.

Видео How to make sweet pastry канала Linda Vandermeer