The base of baked items like tart, quiche, pie, or flan is frequently made of shortcrust pastry. Pies like chicken pie, quiche, lemon meringue, and apple pie can all be made with a shortcrust pastry.
Typically, shortcrust pastry recipes ask for twice as much flour as lard. Shortcrust pastry’s essential ingredients ratio is “half fat-to-flour,” with butter serving as the most favored fat.
A tiny amount of ice-cold water is then added to bind the dough. Since fat improves the texture of the pastry but has a milder flavor than butter, several recipes call for a 50:50 mixture of the two ingredients.
Vegetable oil is an additional choice, trying to make the pastry suited for vegetarian and vegan diets.
Many people are confused when it comes to making shortcrust pastry from scratch or using store-bought pastry.
Both types of pastry can be great for making cookies, turnovers, tarts, and starters such as hors d’oeuvres.
Shortcrust pastry doesn’t contain any leavening agents present in regular puff pastry. Therefore, when it is eaten, it tends to fall apart quickly.
Moreover, it is prepared using half amount of fat and half the amount of flour. It’s also the same thing as pie dough.
Once the shortcrust pastry has been defrosted, putting it back in the freezer is not recommended. Doing this helps protect the pastry’s texture from the crystals forming on it. The crystals can reduce the consistency and quality of your pastry.
As long as puff pastry is concerned, Aldi has a variety of brands such as Greenvale, Frasers, and Elmsbury.
Aldi stocks up on many frozen items, and luckily shortcrust pastry is one of these items. The most popular shortcrust pastry brand at Aldi is Greenvale.
Greenvale shortcrust pastries can be found at Aldi stores in the packaging of Greenvale Ready Rolled Shortcrust Pastry and Greenvale Shortcrust Pastry.
Moreover, customers can also opt for The Pantry Shortcrust Pastry Mix, Elmsbury Shortcrust Pastry, and Elmsbury Shortcrust Pastry Sheets at Aldi stores.
The shortcrust pastry can be frozen if it’s still in dough form or after you’ve baked it. It’s important to freeze your pastry to keep it hidden from freezer burns and air in the atmosphere.
It’s recommended to keep your pastry for no more than four months in the freezer.
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