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Dessert

Short Pastry

A quick pastry dough made from flour, butter, sugar, and optional egg yolk, rolled into a stiff dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Short Pastry

Oven, in the book's wordsA good oven

Ingredients

Directions

  1. Combine flour, butter, and sugar in a bowl.

  2. Rub together until the mixture resembles breadcrumbs.

  3. Add the egg yolk (if using) and mix in enough cold water to form a very stiff dough.

  4. Turn the dough onto a floured board, knead lightly, and roll out once only.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the structure that the fat and water bind into a dough.
Butter or beef dripping
Coats flour particles to keep the pastry short and tender rather than tough.
Baking powder
Releases gas during baking to give the pastry a light lift.
Egg yolk
Adds richness and helps bind the dough together.
Cold water
Moistens the flour just enough to hold the dough together.

The step that matters

Roll out once only. Handling and kneading the dough develops gluten, which makes pastry tough. Keeping the dough cold, mixing only enough water, and rolling once preserves a short, tender texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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