The
shortening principle is used
with savoury short and
sweet pastry produced by either rubbing-in
method, creaming method or flour
batter method. These are the
process elements of production,
ie. the way they are formed.
Short pastry is made from soft flour, fat (50% lard and 50% margarine or butter), seasoning and bound with as little water as possible to prevent toughening the paste.
This is best made by the rubbing in method for quick use or the flour batter method if prepared in advance as the paste tends to be of a softer consistency and will need to be chilled before use.
