Short pastry

Justamum

Kazipoo wrote: »

If I need 8oz pastry, I use 8oz plain flour, 2oz marg and 2oz lard.

That makes 12oz of pastry. If a recipe calls for 8oz of pastry it means the total weight of the ingredients.

billieboy_2

I have to admit I always use my food processor nowadays:eek:. Half fat (butter) to flour, whizz it up to breadcrumbs, add some water and leave running until it comes together. Take out, wrap in foil and leave to rest for a bit (either on the side or in fridge) et voila! The only time I have a bit of a problem is if I add an egg instead of water when it sometimes breaks up when I'm lifting it up:(.

JillS_2

Justamum wrote: »

That makes 12oz of pastry. If a recipe calls for 8oz of pastry it means the total weight of the ingredients.

I think generally speaking the accepted convention is 8oz.pastry is the amount of pastry you get from using 8oz flour.

Justamum

JillS wrote: »

I think generally speaking the accepted convention is 8oz.pastry is the amount of pastry you get from using 8oz flour.

No - if a recipe is asking you for 8oz of pastry, then it means the total weight - my DD1 when she does food tech(!) which requires ready-made pastry will give you the FINAL weight of the pastry needed (I think they expect people to buy it ready-made) - so I just make my own to be that final weight.

JillS_2

Justamum wrote: »

No - if a recipe is asking you for 8oz of pastry, then it means the total weight - my DD1 when she does food tech(!) which requires ready-made pastry will give you the FINAL weight of the pastry needed (I think they expect people to buy it ready-made) - so I just make my own to be that final weight.

I guess that must be the modern method. My way certainly used to be true but I'm fairly oldfashioned and so are most of my recipes.:D

billieboy_2

JillS wrote: »

I guess that must be the modern method. My way certainly used to be true but I'm fairly oldfashioned and so are most of my recipes.:D

See this link here (if it doesn't take you to the page on pastry it's on P452). I guess that was before the days of readymade pastry but I was always taught that 8oz pastry meant using 8oz flour (I grew up in the 60s and 70s).

billieboy_2

billieboy wrote: »

See this link here (if it doesn't take you to the page on pastry it's on P452). I guess that was before the days of readymade pastry but I was always taught that 8oz pastry meant using 8oz flour (I grew up in the 60s and 70s).

Had a look at St Delia's cookery course book at the weekend and she adds the fat to the flour to make the total weight of pastry required:o.