Wartime Shortcrust Pastry

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Wartime Shortcrust Pastry

Yield N/A

Author Marguerite Patten

The photo here represents how difficult it was to make good pastry during World War II. Unlike most pastry recipes of the era, this one is as delicious the next day. Self-rising flour gives a lighter texture.

Ingredients

• 8 ounces (225g) plain or self-raising flour
• Pinch salt
• 4 ounces (110g) fat--margarine and lard mixed or cooking fat or good dripping (I used chilled ghee)
• Cold water to bind (about 4 tablespoons)

Instructions

1. Sift the flour and salt into a mixing bowl.
2. Rub in the fat until the mixture is like fine breadcrumbs.
3. Add sufficient water to make a dough with a firm rolling consistency.

References 

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts from 1940-1954. London: Chancellor Press, 2002.