shortcrust pastry question

melie3

kittyscarlett wrote: »

Err - the OP IS using half fat to flour - 6oz plain + 2oz cornflour = 8ox flour altogether !

melie3, you could be right, they might be comparing them to shop bought - but it might be the excessive amounts of sugar and salt in the pastry they are missing - give their tastebuds time to adjust

the people comparing are diabetic too lol, naughty naughty so much sugar already in mincemeat, i didnt really wanna make a sweet pastry too. i put brandy in them too, and my mum complained they were 'burny' lol did i put too much in??

turfy6

I would also recommend the best mince pie recipe I have made around 9 doz so far this year. It seems you are missing the sugar. Try your recipe with either icing or caster sugar and Im sure it will be lovely.

tiddly_widdly

melie3
try it before you mock it! its delicious.

Its from a book called Pastry - sweet and savoury by the French chef Michel Roux.

Well worth reading

ubamother

did you put a pinch of salt in your pastry - I find saltless pastry is pretty bad cold

kittyscarlett

ROFL ! yes you're quite right folks, I added it up wrong meself, that'll larn me to attempt anything mathemagical when I'm tired :P mind you, my excuse is that I was really adding up the OP's true proportions as later posted :whistle: ... that's my story and I'm sticking to it !:rotfl:

olipot

The recipe I've always used is the same as the one above 'Best ever mince pie pastry' but I never use trex I use margarine and it is delicious:j