What went wromg with my pastry pie?

bexxie90

Like a good girl,I boiled up my Chicken Carcuss made my stock,made my white sauce and had some lovely Gammon left over (well three bags in freezer cubed!) thought righto,made my pastry which first time in my life wasnt short and rolled out like a dream was so pleased. But horror of horrors when went to eat it was crispy and not at all like a pie pastry at all was quite hard,thin and like I said crispy,I am so upset about this as felt so pleased that I had made such a lovely meal.

Hubby was ever so good and ate the lot (well he wont waste food!) and said the filling was lovely but I wanted the pastry like it shuld be.

I used for it

8oz Plain Flour
2 oz of Stork marg
2 oz Clover butter
pinch of salt
Water
Milk on top

I love this section of MSE,I may be a lurker and not really post but I read every day and love it you are all so helpful.

Thanks in anticipation.
Bex.

Bambam

Just making pastry at the moment. Resting in the fridge for a while (the pastry that is, not me )

Your quantities are ok but try adding an egg yolk to your mix. This makes it a rich short pastry. Also if you want a sweet short pastry just add 1 oz caster sugar at the breadcrumb stage.

Make sure your hands are cold and very light handling of the mix.

Loobysaver

I'm no expert on pastry but I have always been told by my dear old Nan to use a combination of lard and butter. Perhaps this might be the cause of the problem pastry?

225g (8oz) Flour
50g (2oz) Lard
50g (2oz) Butter
½ tsp Salt
2 tbsp Water

bexxie90

Hands were freezing ,lol and rested in fridge well,only thing I never did was add egg and mum always tell me to do this,will blinkin listen in future!

Do you think I rolled it out too thin? I remember thinking I hadn't made enough so really rolled it out and I reckon the milk on top didnt help.

I have an electric oven and hate it, would so love a Gas or Aga (in my dreams,lol)

My cakes and other stuff comes out lovely,am determined to get this one right so will be pies for a fortnight,lol.
Thanks for speedy response
Bex.

bexxie90

Loobysaver wrote:

I'm no expert on pastry but I have always been told by my dear old Nan to use a combination of lard and butter. Perhaps this might be the cause of the problem pastry?

225g (8oz) Flour
50g (2oz) Lard
50g (2oz) Butter
½ tsp Salt
2 tbsp Water

Thanks will give this a go too.
Bex

dannahaz

I'm not an expert - but I wonder if it was the Clover that was the problem. Isn't Clover a blend of butter and vegetable oil? It might be the oil content that was the problem.

culpepper

I always use lard for the fat in my pastry. The higher the ratio of fat,the shorter the pastry should be. I dont use half the fat to flour though,only about a 1/4 and then add some water until its roll outable.

Bambam

bexxie90 wrote:

Hands were freezing ,lol and rested in fridge well,only thing I never did was add egg and mum always tell me to do this,will blinkin listen in future!

Do you think I rolled it out too thin? I remember thinking I hadn't made enough so really rolled it out and I reckon the milk on top didnt help.

I have an electric oven and hate it, would so love a Gas or Aga (in my dreams,lol)

My cakes and other stuff comes out lovely,am determined to get this one right so will be pies for a fortnight,lol.
Thanks for speedy response
Bex.

Bex, it took me a few years before my pastry was anything like pastry, more biscuit (rich tea) texture. I don't like to roll my pastry too thin, some people do. I use all butter (block, not spread), some people use half lard, half butter. I like an egg in mine, some people don't. Whatever works for you, stick with that. Good on you for trying.... don't forget when you're in baking mode make extra and freeze it ready for that next pie

Edit: I also use an egg / egg and milk glaze on my pastry

bexxie90

Will defo try these tips.

Was going to freeze as had enough for 2 pies but the Gammon had previousley been cooked and frozen and wasn't sure if I could freeze again?

Have made a weeks worth of different flavour buns,currant,chocolate etc and BM is whirring away for school sandwiches,I am definately giving old style a go,have always mostly cooked from scratch as Mum is that way too. Always was a pot of Lentil soup on the go from School and the pressure cooker full of whatever they had caught that day(usually Rabbit) so I have the principles just wish I was good at doing some stuff others take for granted as coming naturally.

Sorry am rambling on a bit there.

Thanks Guy's and Girls.
Bex.

wendym

I'm sure dannahaz has hit the nail on the head. It has to be block fat for pastry.

I once made nothing like enough for the top of the dish, but luckily I didn't roll it out very thinly, just cooked it separately on a baking tray. Not ideal, but an OK bodge.

thriftlady_2

I agree with the comments about lard and butter (butter made from cream and nothing else mind ). It has always worked for me. All butter works well too, but ditch the fake butter girl -not a fan of marge either btw.