Freezing Pastry

spendaholic

D'oh! Never thought of pie FILLING!. I normally get proper cherries. Well, proper tinned cherries.

Str4berr3

Can somebody remind me which pastry was for making Crossiants, and if the chocolate crossiant thingy's need butter between pastry as well?

THIRZAH

I got a cherry stoner from Lakeland about 15 years ago. I don't know if they still do them

squeaky

Str4berr3 wrote:

Can somebody remind me which pastry was for making Crossiants, and if the chocolate crossiant thingy's need butter between pastry as well?

You need to follow a standard croissant recipe as far as the butter is concerned and as for adding chocolate - fairly early in the procedure I'd guess

The standard croissant recipe in the breadmaking thread is Here

Magentasue

You can still get a cherry stoner from Lakeland, it's one of the few gadgets I don't have 'cos cherries in our house never last long enough to see a pie - and they get stoned, um, another way!

pol

I've always used my own recipe for pastry, savoury or sweet.

3oz SR flour
3oz P flour
2oz cornflour
4oz marg

It gives a lovely melt in the mouth pastry, and it freezes very well, cooked or raw.
If I don't cook it, I freeze as a shell with separate lid, then I can decide what filling when I need it.

foreverskint

spendaholic wrote:

D'oh! Never thought of pie FILLING!. I normally get proper cherries. Well, proper tinned cherries.

Lidl's sell jars of stoned cherries for just over A £1.00 (can't remember the price), they make a nice pie filling.
A tip is to sprinkle some cornflour over you filling before putting pie lid on. This thickens the juices an stops them from oozing out quite so readily.;)

Str4berr3

squeaky wrote:

You need to follow a standard croissant recipe as far as the butter is concerned and as for adding chocolate - fairly early in the procedure I'd guess

The standard croissant recipe in the breadmaking thread is Here

Actually i have tried making the pastry from the bradmaker but does'nt seem to have that lightness to it.
However i though i would try one of those ready made pastry but dont remember which one.
I know it ain't Shortcrust. Could it be Filo or Puff? Puff is used for Sausage rolls.

spendaholic

Magentasue wrote:

I don't have 'cos cherries in our house never last long enough to see a pie - and they get stoned, um, another way!

Er ... yes, that was the other method I was thinking of ... not so good in a pie, eh?

Thanks for the link! :wave:

squeaky

Str4berr3 wrote:

Actually i have tried making the pastry from the bradmaker but does'nt seem to have that lightness to it.
However i though i would try one of those ready made pastry but dont remember which one.
I know it ain't Shortcrust. Could it be Filo or Puff? Puff is used for Sausage rolls.

They're similar, I suppose, to puff pastry, so you might like to try that.

The other thing would be to leave your croissant mix to rise for longer than the time stated in your breadmaker recipe book. I think it usually works out that the more they have risen the lighter they'll be On cooler days that could mean a considerable length of time.