OATY SHORTCRUST PASTRY
It's pastry time, and I definitely want no soggy bottoms on Chillijoncarne Cooks. The soggy bottom is the pitfall of many individuals, it's when excess moisture located in either the filling or pastry sinks to the base resulting in wet or undercooked pastry. Juicy fruits are the most common cause, due to releasing more moisture as they cook. Usually you'd coat the fruit in sugar which helps draw the moisture out. However this pastry is more suited for a savoury tart or quiche, therefore a good blind bake is key.
I will be posting a traditional shortcrust pastry in the future but for the time being, this oat and cheese filled pastry will just have to do. It may seem like I'm downplaying this recipe, but in fact, I prefer it to my plain shortcrust pastry.
- 175g Plain Flour
- 65g Oats (I Used Quaker Oats)
- 50g Chilled Unsalted Butter (Cut Into Cubes)
- 50g Chilled Lard (Cut Into Cubes)
- 75g Mature Cheddar (Finely Grated)
- 2 Tbsp Cold Water
- For the pastry, combine the flour, oats a pinch of salt, the butter and lard. Rub together with your finger tips, like make a crumble, until the mixture looks like fine breadcrumbs. Add the grated cheddar, then mix. Add the iced water and and mix until it comes together into a ball. Tip onto a lightly floured work surface, flatten into a fat disc, wrap in cling film, then chill for 30 minutes.
- Roll out the chilled pastry to the thickness of a pound coin on a lightly floured work surface, then use to line the tart tin. Prick the base here and there with a fork, then chill for 30 minutes. Preheat the oven to 180c/160 fan, gas mark 4.
- Remove the pastry case from the fridge and line it with a crumpled sheet of non-stick baking paper, or a cartouche, then fill with baking beans or uncooked rice. Bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice, return the pastry case to the oven and bake for 7-8 minutes more until the base of the case is golden brown. Remove from the oven and set aside.