welcome back beautiful people today I'm revisiting the shortcrust pastry but this time we're going to see how to make it using our hands the reason for that is because someone kept with a brilliant comment telling me you're making things with a food processor most of the time and I don't have a food processor how do I do these things by hand and you know what it's an excellent excellent comment and we tend to use too much of his apparatus but the basic of cooking is using your hand and it's exactly what we're going to do now all right so let's make a short crisp pastry by hand today I'm going to make the basic version the salty version that you use for cash and salty preparation because it's the most versatile and you can use it to make pies quiches all kinds of little pates and things like that it's a really good one to do so you start off with your flour all the ingredients are in the video description start up your flour here and the first thing we're going to do is basically make a kind of a volcano okay and this is where we're going to be working when you've got that you're going to add pinch of salt egg yolk and all my water in there remove your hands look at this I'm making a real pond absolutely brilliant so make sure the eggs and the water and everything is well mixed as you can see here it's all nice then from here we're going to basically start to add our butter now when your butter is in you take a little bit of the flour but not too much sprinkle a little bit on top and you're going to take with your hands the butter we press and look what's happening I'm squeezing the butter out and this is how you kind of make though you don't want to actually match the dough like this because it's going to take all the gluten out it's going to become very elastic so what you want to do is add a little bit of flour like that and using with your hands you're basically going to squeeze that and you're going to see that bit by bit the dough is actually it's going to start forming you repeat the process adding more flour in and you keep on squeezing and you squeeze a new squeeze now by this stage what's going to happen is that the amount of flour is going to be just enough so the dough actually automatically gets off your fingers okay and you're going to start to have that beautiful kind of real dough that starts to form okay this is the part I love so when you get this one of the cracker tool you can use is this is like a a plastic scrapper if there's a bit of excess flour on the side push it on the side and then you can just start gathering your dough together remove the extra bit from your fingers and roll everything when you get your piece of dough it's going to have to rest in the in the fridge so instead of making a ball maybe you want to flatten flatten it up a little bit the way you're going to be using it after make it easy for yourself when you hear plastic wrap all over you though or your pastry and that's it you've done a short course pastry by hand and that's it guys we've done it we've made a short course pastry by hand and it took us what a few minutes so honestly if you're at home stop buying the supermarket stuff and use that pastry here because it's just absolutely beautiful last tip for you make sure you raise the dough two hours in the fridge before you use it when you want to use it you take it out before 30 minutes to an hour leave it on the bench so you can rest a little bit and then you're ready to roll it out that's it it's plain it's simple and it's efficient it's also absolutely there is just so practice at home let me know how you're going to comment and I always respond and I'll see you on my next video bye bye you