CAMP PASTRY

Press
Written By Holly Howe

A SIMPLE SHORT CRUST …

Whether making trout pie by the fire or in your home kitchen making a quiche, allow this recipe to become your new ‘go-to’ never fail short crust pastry.

INGREDIENTS:

  • 1 2/3 Cups - Plain Flour

  • 125g (Half Block) Salted Butter - If unsalted add a pinch in yourself

  • 1 Egg

  • Water

MAKE:

If you have a food processor you are welcome to use howver all recipes are taking being off grid and having limited space/power into consideration.

Add flour + cubed butter pieces into a bowl - Using your fingers crumble together until it resembles breadcrumbs. Make sure there are no clumps of butter.

Whisk egg + cold 1 tablespoon cold water together. Add to butter/flour and mix together until large clupms form. Turn out the mixture onto floured surface to knead to gently bring together and resemble a dough.

Wrap in plastic or pop into a container and allow to chill for a few hours or until cold. Roll out to whatever shape needed and enjoy - Cooking time may vary of how you are cooking it however we find in a camp oven over hot coals it takes roughly 20mins.

Holly Howe