How To Make Shortcrust Pastry In A Food Processor

[@hagbardceline1674]

Every single video from this guy is utter gold.

[@bleul3532]

This recipe is a keeper!! I was SHOCKED at how PERFECT the pastry came out (made minced meat pie) cos the making of it literally took no more than 5 mins! Now I'm gonna start making so many more pies!

[@priyanthinirmala4398]

This is the best recipe I’ve seen so far. So easy. Perfect explanation. Thanks a lot

[@evespride]

I love your show. I watch many foodie shows. When my Mom made apple pies, she would always make cinnamon rolls with the leftover pastry, just with the scraps of dough, butter, sugar, cinnamon and tiny scraps of apple. (nuts and raisans?) They were always done first and as a child I looked forward to them as much as the pie-with vanilla ice cream. Shared and subscribed.

[@billnroger]

Simple recipe, easy to make and your explanation was perfect! Thank you!

[@theresa94010]

You make everything look so simple and achievable. I'd tried various suggested ways on YT but either failed or decided they were just too time-consuming so I gave up making my own shortcrust pastry until I tried again by following your way this Thanksgiving. I made your banana crepe and it turned out very nice and my family loved it, and it wasn't even that difficult at all. Thanks so much for your instructions. I learn something new from your vids, each and every one of them.

[@FrenchCookingAcademy]

well done I ma really glad it turned out well :o)

[@carolleenkelmann4751]

Excellent directions bringing out all the relevant points. Now all I need is a food processor.

[@BlueJazzBoyNZ]

If you are not in a urgent hurry Do some research on the best make and model for you . Put a search tab in on your local Ebay - trademe equivalent. And wait. People do sell great stuff that is new for a pittance because they don't care. Eyes open

[@mokshaji5406]

You are amazing ! I started to cook french inspired by your guidance,, merci merci toda toda 🙏🌈

[@trinity1022]

I made this shortcrust pastry this morning for a savory tarte I am making to take to my French- in-laws home. It was simple and easy. Thanks again for a great recipe!!!!

[@FrenchCookingAcademy]

Great to hear Seb's, i love when people tell me they have actually succeed in making the recipes. well done.

[@deendrew36]

Pastry seems so intimidating, but really is simple! I'm going to make my own. I watched your vid on making choux pastry, and was shocked at how simple it looked! Thank you!

[@FrenchCookingAcademy]

+Drew M Thanks foy our comment Drew. yes there is so much more that I could show on what can be done with pastry but this being a free non sponsored channel, I unfortunately do not have the time and money to buy all the necessary equipment and do more intricate show. I may be able to some other easy pastry that can be done quickly like the danish Pastry for instance. so check from time to time the channel

[@estebansantillan6911]

Well done Sir, great video,very easy to understand, 5 stars for you man. Esteban from Argentina.

[@FrenchCookingAcademy]

Esteban Santillan thanks for that there is also a more recent video on how to do the same pastry dough by hand

[@estebansantillan6911]

Yes, I saw it last night,very interesting and helpful, good job .

[@mandywilkinson3767]

Perfect pastry, i just made a treacle tart with yr pastry recipe ,thanks so much for sharing, mandy from North East of England xx

[@trottiscliffe]

When you have made the dough flatten it into an approximate thin slab. That way it will cool down much faster.

[@karlbaratta9086]

Absolutely perfect recipe!! We just made a peach pie, and used this recipe for the crust. Amazing crust!!!

[@lynsmithe7894]

wa2

[@Kaletiel]

Perfect. All I now have to do is work in the chocolate chips to make biscuits… And now I won't have trouble making my salmon and spinach quiche. Thank you so much for this video.

[@gilberthomecooktv2451]

Thank you chef for sharing your easy step easy to follow recipe. I really love to follow and watch your videos. That is why I subscribed 👍👍👍❤️❤️

[@vulcanswork]

brilliant. Did it and it works every time.

[@babsb8279]

Merci beaucoup. Much appreciated , I will be making my 1st pastry in about 40yrs to bake a cherry pie.

[@budte]

Marvellous and simple. Thanks

[@merry8056]

Thanks so much !!! Making a Apple Pie for my French partner today.....big responsibility today haha. Wish me luck! Merci

[@paulkazjack]

French partner?

[@judihopewell2499]

It worked ! Merci beaucoup 🇨🇦👍🏻

[@eleanorcooper5574]

When the pastry comes out of the fridge after 2 hours does it need to come to room temperature before rolling and how long does that take? Love your accent and your nice manners.

[@FrenchCookingAcademy]

thanks for watching Eleanor. you are totally right,to make it easier to lay it out you can let it sit an hour or so at room temparature I should add that in the video description. thanks for that :o)

[@theaussieperson369]

Thank you very much for sharing this recipe and method. I shall try it with my Kenwood mixer, using the dough hook. I just bought a pasta roller attachment, do you think that I could use this with the pastry to roll it out (although it wouldn't be wide enough for a pie)?

[@pugtronix]

Excellent, thank you. 🙏🏻

[@shadila19]

hello sir, i love watching your videos. can i make volavones using this recipe?

[@ElaineKronhaus]

What temperature and time do you bake the pastry? Do you blind bake first for a quiche?

[@yolanderapple285]

Is it possible to use wholemeal pastry flour for this recipe please or do you recommend any alterations with the other ingredients e.g. a little more water perhaps? Also, would you recommend orange juice instead of water for a more orangy taste?

[@estellebarry9357]

Thank you for this- One question can you freeze the pastry? and how long for?

[@soniawoodley7805]

What kind of flour do you use. Plain ? Self Raising?

[@louiselunsford8477]

made my first quiche using this pastry. it was perfect, thank you.

[@FrenchCookingAcademy]

So glad to hear that Louise, I love when you guys are trying things. thanks for watching

[@yeelailin9467]

Sorry I only have the steel blades for my food processor is it okay to use them for the recipe? Thanks

[@shaqtaku]

It's totally fine. Makes no difference

[@hal-c]

Alright, I'm giving it a try. I've been looking for a better shortcrust recipe 🤞 Update: this is the best shortcrust recipe I've tried. I'll be using this one going forward.

[@MacKenziePoet]

It is ingenious...

[@MervatFayyad106]

Perfect

[@paulbriody638]

I have made this following your instructions and this is really wonderful thank you

[@ginajohnson3862]

Perfect. Thank you. I've just made a Manchester Tart ♥ Ingredients butter, for greasing 500g/1lb 2oz ready-made shortcrust pastry plain flour, for dusting 200g/7oz raspberry jam 3 tbsp desiccated coconut, plus 3 tbsp desiccated coconut, toasted in a dry frying pan until golden-brown, to serve 300g/11oz fresh raspberries 500ml/17fl oz full-fat milk 1 vanilla pod, split, seeds scraped out with a knife 5 free-range egg yolks 125g/4½oz caster sugar 4 heaped tbsp cornflour 2 tbsp icing sugar, for dusting 400ml/14floz double cream, whipped until soft peaks form when the whisk is removed How-to-videos Method Preheat the oven to 200C/400F/Gas 6. Grease a 24cm/10in tart tin with butter. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Line the prepared tart tin with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes. When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown. Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown. Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside. Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (it can be cleaned thoroughly and reused in another recipe). In a bowl, beat together the egg yolks and sugar until well combined. Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined, then heat, stirring continuously until the mixture is thick enough to coat the back of the spoon. Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes. Whisk the whipped double cream into the chilled custard mixture until well combined. Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries. To serve, sprinkle over the toasted coconut. Serve immediately.

That's very neighbourly of you, thank you. 👍

[@davesomerset732]

have you ever made a savory pie crust with beef tallow or pork lard? just curious

[@jaypee6872]

Is this recipe enough for 2 regular size crusts? 🤔

[@throwdini]

Hello Sir, you channel is fantastic. Two questions: 1) what determines whether or not a crust is precooked or not? In this case, you put the quiche contents in a raw shell. Other recipes, not yours, sometimes blind bake the shell, thus the confusion. 2) Would you kindly identify the book you get these recipes from as you mention it so often? Thank you.

[@FrenchCookingAcademy]

david adamovich usually in French cooking you precook or blind bake the base when making a tart that contains ingredient that can't be cooked example a strawberry or fresh fruit tart.this type of tart use a precooked base which is then filled afterwards with a layer of cold pastry cream followed by a layer of freshly cut strawberries and is then served as is

[@throwdini]

thank you for your quick and courteous reply. Would you also reveal the name of the book you refer to so often? Please!

[@monicapham8949]

Can i freeze it for later use? How should i do when take it out from freezer?

[@firefly198]

Thanks for this. Just wondering - how far in advance can I make the pastry?

[@shaqtaku]

You can make any time in advance. Just take it out of the fridge 30 Minutes before you roll it out

[@Hu5ky]

a quick note here: I have been using cheap plain flour from Tesco ( UK store ) and today I followed this recipe but with a more expensive plain flour ( twice the price of the tesco item ) and the results is amazing - i tried this recipe with the Tesco plain flour and it was solid heavy and not good - so please please use a good flour for this recipe not the cheapest flour!

[@simmatin726]

The pastry shrank quite a bit when I blind baked it. Any thoughts why?

[@abigailabigailc.5610]

It is amazing when using a kitchenAids

[@CG-JAVA]

Worked for me.

[@tugbaguler5604]

Great 👌

[@48956l]

a nice shortcrust shortcut :)

[@squange20]

My food processor does not have a pastry blade, just metal blade. Will that do? Thanks. Great videos.

[@FrenchCookingAcademy]

squange20 hi there in this case just us the video on the hand made version of the shortcrust pastry it's only takes 10 minutes to make. Thanks

[@All7777Fever]

The metal blade will work fine. All the machine is doing is simulating the effect of hand-rubbing the fat and flour.

[@ckennycabral]

How long can I save the dough inside the fridge? 2 days, 1 week? Thank You!

[@FrenchCookingAcademy]

Hi Kenny. pastry is ideally kept in the fridge for 48 hours max ( well wrapped to avoid that any fridge taste goes in the dough. if you want to keep it longer best to freeze it. then you can keep it for a very long time.

[@patriciaworrell6095]

Pound cake

[@ktwashere5637]

When I did this using the "dough" blade it didn't break up the butter. The butter just got thrown around in chunks.

[@runningfree1973]

The plastic dough tool didn't work for me even though I had cubed the butter as shown in the video. I had to use the steel blade instead.

[@patcoates6037]

I made your shortcrust pastry using an egg yolk (first time) with proportion of half butter to flour. I placed it in the fridge for about 20 mins) while I prepared the apples. I came to roll out and floured the work top but my rolling pin was picking up lumps of pastry so I floured some more and they eventually became easier and I could pick them up on the rolling pin to put on the dish without it breaking up. Would it be that I should have used just a bit less on the butter. Great programme and an exciting way of cooking. My apple tart was fantastic.

[@FrenchCookingAcademy]

Yes usually it is because there is too much moisture in this case you can indeed add some more flour and knead the dough a bit more to re establishing the balance. Glad the apple was a success. 👨‍🍳👍🙂😋

[@Sunwell03]

How to make it by hand? :)

[@janebiscoe7137]

What type of flour? Self raising or plain?

[@FrenchCookingAcademy]

plain

[@rilaaa2075]

est ce que c'est l'equivalent d'une pate feuilletée ou une pate brisée ?

[@FrenchCookingAcademy]

Bonjour, ceci est une simple pate brisee

[@harumdalu]

❤️❤️❤️

[@sandranorton4500]

Could you tell us the measurement in cups please?

[@MrLimeybeans]

Google it and record the info somewhere.

[@chinnydoesherthing]

please can you make a video on sponge cake thanks in advance.

[@FrenchCookingAcademy]

Ayinofu Chinny Amala Hi there thanks for watching. I don't have the funds to get a kitchen aid machine yet so I cannot do much baking at the moment but I am definitely looking at doing this in the future

[@vickicade8380]

I’ve heard that if you add a tablespoon or two of vodka, it makes a flakier crust.

[@gamergirl209]

But what if I don't have a food processor?!?

[@Angie-Who]

do you make is salty or sweet for a meat/mince pie?

[@FrenchCookingAcademy]

yes you can just add the salt and no sugar. for meat mpies

[@lucgruffaz7750]

The video doesn't say , cold or soft butter. High protein flour ,( for bread) of cake flour , lower in gluten . Too many???

[@shrugs761]

No. Sorry pelvis GSA short crust pastry does not rise it's totally different then puff pastry.

[@Sunwell03]

i dont have food processor! D:

[@FrenchCookingAcademy]

good call Edwin I was just think of making an updated version of the recipe by hand. will be coming soon

[@Sunwell03]

thank you very much. :D . You're adorable and the best!

[@Hadrianus01]

hehe est-ce que t'es francais?

[@FrenchCookingAcademy]

oui oui je suis francais. j'habite en australie depuis seulement 4 ans environ mais je suis totalement francais. sympa de voir des francais et francophones qui s'intéresse a la chaîne. c'est les debut mais ca avance doucement. Sinon e dois dire que ca fait du bien de pouvoir écrire un peu en français O:)

[@kathymaxted9485]

Youre very attractive:)