Pastry: basic shortcrust

110g plain wholemeal flour

50g baking fat/block

1 x 15ml spoon cold water

Measuring scales, sieve, large mixing bowl, butter knife, measuring spoons.

1. Sieve the flour into a large mixing bowl. 
2. Cut the fat into smaller pieces. Add the fat to the flour. Rub the flour and fat together using your fingertips until there are no large lumps of fat and the mixture resembles breadcrumbs. 
3. Sprinkle in 1 x 15ml spoon water then start bringing the dough together, using a knife to make it cling.
4. Bring the dough together with your fingertips into a large ball. 
5. Place the pastry in a polythene bag and leave it in the refrigerator for 30 minutes to rest.

• Focus on fibre: Use wholemeal flour in the pastry to boost the fibre content of the dish. As a result of the wholemeal flour you may need additional water in the recipe. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free flour. For those following a vegan diet, use a suitable baking fat/block. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe does not have a portion size as it will be used in combination with other recipes. The nutritional analysis is based on a 100g serving of this shortcrust pastry.

Our servings are based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?