Short Pastry Mix 500g


Weight: 500 grams

Powdered mix to prepare shortcrust pastry and cookies.

Ingredients: WHEAT flour, sugar, WHEAT starch, LACTOSE, thickener xanthan, acidulant diphosphates, raising agent sodium carbonates, flavouring.

Nutritional information: Average nutritional values per 100g: Energy in kJ / kcal 1527 / 360, Fat 0.8g  (of which saturated fatty acids - 0.1g), Carbohydrates 79.8g (of which sugar - 28.4g), Dietary fibre 3.0g, Protein (N x 6,25) 6.9g, Salt (calculated) 0.5g, Bread exchange units 6.6.

Storage: max. 20°C, dry, sealed, in original packaging, keep away from freeze, heat, and direct insolation.

Cross contaminations: Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut or hybrid strains thereof) and products made thereof, Milk and products made thereof (including lactose)

This product does not contain any igredients from genetically modified organisms (GMO) with mandatory labelling pursuant to EC Directives No.1829/2003 and No.1830/2003

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Short Pastry Mix 500g

500g Short Pastry Mix
1 Large egg
200g Butter

➊ Use either hand or stand mixer to mix your batter. Add all ingredients into a mixing bowl and mix by short bursts of high speed until you combine ingredients into pea size pieces
➋ Tip the dough out of the bowl onto a layered cling film and knead to create a flat ball cover well around with cling film and place in the fridge. Leave the dough minimum for 2 hours in the fridge (we recommend to leave till next day)
➌ Heat your oven to 180°C (fan oven 160°C) take the dough out of the fridge and plastic wrap. Prepare two sheets of plastic wrap and put the dough in between. Roll out the dough to your desired size. Insert into the pie tin
➍ Line the piecrust with foil, fill to the edge with baking beans. Bake in the oven for 10-15 mins, then take out the foil with the beans, fill the pastry case with filling and bake for 15-20 mins

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