A light flaky shortcrust pastry using Lactofree spreadable. Ideal to use for a simple tart, pie or pasty.
Make sure the Lactofree spreadable is very cold and has come straight from the fridge.
Use very cold water too.
Use a spoon to remove the butter from the container and then add to the flour and rub with your fingertips until you have fine breadcrumbs.
Make a well in the centre and add the water and Maldon sea salt.
Mix the dough without overworking it, you just want to bring the ingredients together.
Roll into a ball, flatten slightly, wrap in cling film and then place in the fridge for 30 minutes. Flattening the dough will allow to chill quicker than in the shape of a ball.
«The water makes the pastry easier to roll out, try cutting the quantity down to get a more crumbly pastry.»