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50/50 Butter & Lard Shortcrust Pastry (Magimix)
A foolproof shortcrust made in the food processor — the butter gives flavour, the lard gives flakiness. Perfect for pies and tarts.
See also: Chicken, Leek & Bacon Pie
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image field in src/content/recipes/butter-lard-pastry.md Ingredients
- 250g plain flour, plus extra for dusting
- 62g unsalted butter, cold, cut into 1cm cubes
- 63g lard, cold, cut into 1cm cubes
- ½ tsp fine salt
- 3–4 tbsp ice-cold water
Method
- Fit the Magimix with the metal blade. Add the flour and salt and pulse briefly to combine.
- Add the cold butter and lard cubes. Pulse in short bursts — about 8–10 pulses of 1–2 seconds each — until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Do not over-process; stop as soon as it looks sandy and crumbly.
- With the machine running, add the ice-cold water one tablespoon at a time through the feed tube. Stop as soon as the dough just begins to clump together and pull away from the sides — this usually takes 3 tablespoons. It should hold together when you pinch it but not feel wet or sticky.
- Tip the dough out onto a lightly floured surface. Bring it together with your hands into a flat disc — handle it as little as possible. Wrap in cling film or beeswax wrap and refrigerate for at least 30 minutes (or up to 2 days).
- When ready to use, remove from the fridge and allow to sit at room temperature for 5 minutes before rolling. Roll out on a lightly floured surface to about 4mm thick.
Tips
The secret to short, flaky pastry is keeping everything cold and not overworking the dough — the Magimix makes this easy. If the dough cracks when you roll it, it’s too cold; if it sticks, it’s too warm. The pastry can be frozen (wrapped well) for up to a month; thaw overnight in the fridge before using.