EXPOSED: The Biggest Pastry Myths You've Been Told!

As promised, I will Bust open the myths today - flaky, delicious shortcrust pastry is easier than you think! This video breaks down my simple recipe and techniques for making the perfect pastry every time.

No more cold, difficult pastry - my recipe can be mastered by even first-time bakers. I explain how to combine the ingredients for ideal texture and flavour. The fats lend richness and flakiness, minimal liquid keeps it tender, vinegar softens the gluten, and an egg provides moisture and binding.

Each component has a purpose that contributes to the final satisfying, flaky result. Follow my steps to take the fear out of pastry making. With a few easy tricks, you'll be amazed at how simple it is to make restaurant-quality shortcrust pastry right at home. No more pastry worries - just delicious golden pies and tarts!

I hope this helps everyone who wants to make their own pastry. I am certain in the world we live in now, there will be those who will take offense. Usually, the ones who are so knowledgeable, unfortunately, fail to help others. I am not arrogant or bigging it up! With all the comments and emails about pastry fails, this will surely help everyone have the confidence to make great pastry!

👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.

For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar https://amzn.to/49m0tDH
- 1 tsp salt

- 1 tbsp of icing sugar or sugar for sweet shortcrust

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I use a HYSapientia 24L Air fryer oven
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