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Chocolate Shortcrust Pastry Recipe


Veg  HT CD CBF 15mins

Makes 225g/8oz Dough  Hot  Cold  Vegetarian Pastries  Baked Fayre 



175g/3oz Plain Flour

50g/2oz Cocoa Powder

A pinch of Salt

75g/3oz Butter

1 tbsp Caster Sugar

1 Egg Yolk

2-4 tbsp Water to mix



1. Sift the the flour, cocoa powder and salt together in a large mixing bowl and stir well.

2. Add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

3. Add the sugar and mix well then add the egg yolk and half the water and mix with a knife until it begins to bind.

4. Add enough of the remaining water to give a soft enough dough which enables you to gather the mixture together with your hand and knead to a smooth pastry.

5. Wrap in clingfilm and chill until ready to use.

End of instructions


Main equipment required to make this recipe


Mixing Bowl


Wooden Spoon




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

Sift - The process where sugar and softened butter are beaten together with a wooden spoon, until the mixture is light, pale and well blended. This process may also be carried out with a hand held mixer or in a food processor.

Rub in -  The incorporation of fat into flour.  Butter is softened and cubed then gently rubbed between the thumb and forefinger, lifting the mixing at the same time, until the fat is fully incorporated and the mixture resembles fine breadcrumbs in appearance.

Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and  stretched away, then pulled back over the top. In bread making, two hands are use.


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