As a general rule, it’s double the amount of flour to fat, bound with water and egg for richness. A pinch of salt is essential for flavour. To get a really short pastry, you could swap out half ...

Too much handling can also make the fat soft and the finished pastry greasy. When making shortcrust, a food processor can be an advantage in that it can help minimise handling. However it is ...

Polish-American communities embrace pączki on Fat Tuesday, preserving family traditions and indulging in sweet, jelly-filled ...