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Best kind of pastry to make?
wigginsmum
Posts: 4,150 Forumite
I have some leftover Greek lamb mince flavoured with lemon and coriander, and I want to bulk it up with mashed potato and turn it into a pie tonight. What would be the best kind of pastry to make? Basic shortcrust? Flaky? Never made filo and it sounds a bit too fiddly in this weather.
The ability of skinny old ladies to carry huge loads is phenomenal. An ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother.
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Comments
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Wht not buy some filo pastry-far too hot to be making anything in this weather which will do the job nicely. The mixture sounds very nice!0
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Nah - too hot to trek out to the shops! I'd rather do something from scratch as I have lots of ingredients and am on a tight budget
The ability of skinny old ladies to carry huge loads is phenomenal. An ant can carry one hundred times its own weight, but there is no known limit to the lifting power of the average tiny eighty-year-old Spanish peasant grandmother.0 -
I have recipes for lots of different pastries (rough puff, choux, hot water crust, suet) so if you want any of those, let me know, but the easiest would be a normal shortcrust pastry which is -
8oz s/r flour
1/2 teaspoon salt
4oz lard/butter or marg
5 dessertspoons cold water (maybe a little more if pastry dry.)
Mix and roll out, bake in pre heated oven at 200 C for about 15 mins.0
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