Using a food processor to make pastry

Hello,

Delia says that she has found it impossible to make shortcrust pastry in a processor alone, as you can’t gauge how much water it needs without feeling it. 

But it is possible to process the flour and the fat in a processor, and the advantage of that is that you can take the fat straight out of the fridge. Be careful not to over-process: just up to a minute on a low speed is enough. Pulsing the mixture is a good idea so that you make sure it doesn’t mix it any further than the breadcrumbs.  Then tip it into a bowl and add the cold water gradually.

Many sweet pastry recipes can be made in a processor as they don’t need the delicate rubbing in of the fat and contain egg yolk (often with measured amount of water).

Kind regards

Lindsey