Short Crust Pastry savory

Method

1. Place the flour, salt and fat into a food mixer and mix on lowish speed (3) until it resembles bread crumbs
2. Add the water and mix on low speed until combined.
3. Put in the refrigerator for 10 - 30 minutes to rest.
4. Cook at 220C, Gas Mark 7 for approximately 30 minutes

This is the basic pastry for pies tarts etc and is easily made in my Kenwood Mixer.

I have tried to avoid the soggy bottom in the past but I now seem to have mastered it.

Method

1. Take a cast iron plate and heat it in the oven to 200C.  Allow enough time for the full plate to get up to temperature.
2. Grease well a metal pie dish.  I use butter.
3. Take the pastry from the fridge.  Roll it out on a floured surface.  3mm thick is about right.
4. Line the metal pie dish with the pastry and ease into the sides ensuring there is no air trapped.
5. Using a fork prick the bottom and sides.
6. Cover with greased proof paper and fill with rice or beans so that all the pastry is carefull weighted, even the sides.
7. Place in the hot oven onto the cast iron plate and bake for 30 mins, maybe longer.
8. Remove the rice and the grease proof paper and bake for a further 3 - 5 minutes.
9. Remove from the oven, fill with steak and kidny or other mixture.  Not too much liquid.
10. Put a lid on the pie remembering to leave 2 or 3 holes to allow the steam to escape.
11. Brush the lid with milk or with lightly beaten egg.
12. Bake in the oven for a further 30 minutes or so.
13. If you have a good crust you should be able to turn the pie out onto the plate as in the photo below.
14. There is nothing better on a cold winters day to have Steak and Kidney Pie with sprouts, runner beans, carrots and roast parsnips and potatoes.