Pastry

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12 years 8 months ago #28962 by KelseyU
Pastry was created by KelseyU
Hi There

I am after a good easy non fail pastry recipe.
If anyone out there has one and would like to share that would be great,

Thanks

Kels

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12 years 8 months ago #394629 by stephclark
Replied by stephclark on topic Pastry
hi there

i just use a cup of wholemeal ( or 1/2 and 1/2 with white to lighten ).. 50 grms butter rubbed in and water to mix..dont play with it too much and it is excellant for quiche or pie

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12 years 8 months ago #394633 by KelseyU
Replied by KelseyU on topic Pastry
Cheers thank you I will give it a go this afternoon after work.

Kels

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12 years 8 months ago #394636 by lydiar
Replied by lydiar on topic Pastry
Yep - best tip is that when the fat is rubbed in only use a knife on it to mix in the water - no fingers!
My 'family' recipe was the "half-fat-to-flour" ratio (as on the wikipedia shortcrust pastry page!). My mam used half lard - half margarine, I use just butter :D

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12 years 8 months ago #394637 by stephclark
Replied by stephclark on topic Pastry
oh yeh.. forgot about the 'keep cold' thing.. ie use knife not fingers.. icy water and grate in the cold butter...

i dont bother.. but then i have cold hands all the time..[;)]

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12 years 8 months ago #394649 by foufee
Replied by foufee on topic Pastry
what sort of pastry?

if short pastry I use the Edmonds recipe and have never had it fail no matter what I do to it. the only thing I might do differently is I squish the butter in with a metal spoon (spoon pressing and sliding butter into the flour on the side of the bowl), I could never get the hang of cutting in with knives.

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12 years 8 months ago #394658 by lydiar
Replied by lydiar on topic Pastry
I actually rub the butter in with my hands (fingertips) then use the knife/cool water for the final mix up.

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12 years 8 months ago #394660 by morioka
Replied by morioka on topic Pastry
None of this rubbing butter business for me.[xx(]...This has to be the best, tastiest and easiest pastry ever - from 'More from the Cooks Garden" Browne, Leach and Tichborne

100g melted butter
1Tbsp oil
1 small egg
125 ml plain yogurt

Beat together in a large bowl then add

2 cups white flour
1/4tsp salt
1/tsp baking powder

stir til combined, knead in bowl to make soft dough(add more flour if necessary),Then knead on floured surface until smooth.

Roll out to desired size,

bake 20-25mins at 200degC until golden brown

I use it for spinach/feta pie and have converted an American lady who now only uses it to make good ol' apple pie.

Try it!!

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12 years 8 months ago #394662 by Hawkspur
Replied by Hawkspur on topic Pastry
Another method is to chill the butter in the freezer then grate it into the flour.
A quick rub between the tips of the fingers quickly gets the fine chips of butter blended into the flour nicely. :D

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12 years 8 months ago #395469 by sarniagirl
Replied by sarniagirl on topic Pastry
silly question but;
why does my pastry shrink???

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12 years 8 months ago #395505 by arnie.m
Replied by arnie.m on topic Pastry

sarniagirl;390136 wrote: silly question but;
why does my pastry shrink???

Too much water or milk if you are using either?????

arnie
88 Valley
Nelson

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12 years 8 months ago #395509 by Hawkspur
Replied by Hawkspur on topic Pastry
If you stretch your pastry as you roll it, or as you pick it up and lay it into the baking dish it will shrink too.

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12 years 8 months ago #395540 by footinmouth
Replied by footinmouth on topic Pastry
Let it rest before rolling out, the gluten in the flour then has a chance to relax. The shrinkage would be much less.

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12 years 8 months ago #395618 by sarniagirl
Replied by sarniagirl on topic Pastry
Thanks guys sometimes its just knowing the simple things:confused:

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12 years 8 months ago #395927 by Michealleo
Replied by Michealleo on topic Pastry
Well it's kinda tricky stuff to cook by your self ... i always buy mine ready made from the supermarket - life is too short to make your own.

Micheal

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