where did I go wrong???

helen81_2

Hi,

I was feeling cocky the other day,armed with a recepie for cheese and onion pasties....but it all went t*ts up and I havnt the foggiest why?!

My pastry was a disaster..looked ok when I was making it..not too dry,not too wet ect...but when I tired to roll it out it just kept breaking into pieces!!

I made it using plain flour and trex (half fat to the flour) and a few drops of very cold water.

should I have added an egg to make it stay stuck in one piece?

Felt like such a failure as my hungry kids were eagerly anticipating them!!!

aimeelister

Arrrgghhh pastry, I dont even bother as mine never turns out right. It's one of the few things I'm not OS about and buy the packs from the shops!

THIRZAH

I've found that using all Trex can make the pastry very "short" and crumbly. You might be better using half Trex and half block magarine or butter.

Don't give up -it is just a matter of "practice makes perfect"

lister

helen81 wrote:

I made it using plain flour and trex (half fat to the flour) and a few drops of very cold water.

should I have added an egg to make it stay stuck in one piece?

Not enough water. You need about 5-7.5ml per ounce of flour (no idea what that is in spoon measures I am afraid). An egg would help to bind and enhances the flavour, but does make the pastry shorter (more crumbly when worked) than the equivalent water.

Trex makes pretty reasonable pastry, so that isn't the problem here.

edit: Incidentally you can add water to the formed dough if you realise it is very dry, but it is a messy process. You will need plenty of flour and lots of kneading to get it worked in, and the flour will shorten the pastry so in part counteracts the water (but you need it to avoid being plastered in sticky dough).

helen81_2

ahhhh right,didn't have enough marg left so I had to use all trex..Ill defo try again using half trex half marg. tar v. mucho!!

helen81_2

lister,

when I say e few drops of water..I did put plenty in..it wasnt dry but wasnt wet either..so thought that would be right! I ll have a go again using abit of marg aswell, see how I get on! :rolleyes:

lister

helen81 wrote:

lister,

when I say e few drops of water..I did put plenty in..it wasnt dry but wasnt wet either..so thought that would be right! I ll have a go again using abit of marg aswell, see how I get on! :rolleyes:

Hmm - you may just need to knead it a bit to get it smooth and to work the gluten a shade - it always helps to produce a smoother more elastic dough. Another thing you might try if it happens again is to knead the dough while gradually working a little olive oil or vegetable oil into the dough - increasing the fat content should reduce the shortness and oil will be easier to work in than more solid fat.

Jolaaled

After years of dismal failure at (shortcrust) pastry making, i find this recipe impossible to get wrong. Very easy to make...no rubbing in...Rolls out really well and has great crumbly texture. ( Is also vegan, if you use the right sort of fats).

1.25 oz White Flora (it has to be White Flora!)
1 oz margerine
3/4 oz butter (or mix of marge/Flora if vegan).

cream these together with a fork

then add:

3 dessertspoons of cold water and
2 dessertspoons of plain flour ( + salt)

mix with fork.

then add:
4oz plain flour

Mix all of this together with a knife until it all binds together.
Knead into a ball.
Refigerate for at least 30 mins.

Hope this is useful!