Shortcrust pastry from The Cook's Companion, 2nd Revised Edition: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 46) by Stephanie Alexander

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melanie on March 23, 2016

    Perfect flakey crust. Made in food processor and then quickly brought together on bench. Chilled overnight before rolling, and chilled again overnight before baking (not because the recipe needed it but it just worked best with timing).

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