{"id":121,"date":"2008-04-12T14:02:39","date_gmt":"2008-04-12T14:02:39","guid":{"rendered":"http:\/\/www.curdhome.co.uk\/recipes\/?p=121"},"modified":"2008-04-12T14:02:39","modified_gmt":"2008-04-12T14:02:39","slug":"savoury-rich-shortcrust-pastry","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=121","title":{"rendered":"Savoury Rich Shortcrust Pastry"},"content":{"rendered":"<p class=\"bodytext\">\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">&nbsp;<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">10 mins<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">&nbsp;<\/td>\n<\/tr>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>8 oz self-raising flour<\/li>\n<li>1 tsp salt<\/li>\n<li>3 oz butter<\/li>\n<li>2 oz lard<\/li>\n<li>water, to mix<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\"> Put the flour, salt and butter into a food processor and pulse together until the mixture looks like fine breadcrumbs (or make pastry the traditional way, rubbing in the butter by hand). Stir in 1\u00bd-2 tbsp of water with a round-bladed table knife until the mixture starts to come together into a ball. Turn pastry onto a lightly floured work surface and knead briefly until smooth. Cover and allow to rest for 20 mins in the fridge before using in y9ur chosen recipe.<\/p>\n<\/div>\n<p class=\"bodytext\"> <a href=\"pdf\/SavouryRichShortcrustPastry.pdf\" type=\"application\/pdf\" target=\"_blank\"><br \/>\nGet a pdf version of this recipe<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Planning serves: &nbsp; preparation time: 10 mins cooking time: &nbsp; Ingredients 8 oz self-raising flour 1 tsp salt 3 oz butter 2 oz lard water, to mix Method Put the flour, salt and butter into a food processor and pulse<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=121\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[5],"tags":[18],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-1X","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/121"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=121"}],"version-history":[{"count":0,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/121\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}