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Making pastry in a food processor
Comments
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Thing to remember is have every thing as cold as possible & add less ice cold water than you think as the blades heat up the fat.Truth always poses doubts & questions. Only lies are 100% believable, because they don't need to justify reality. - Carlos Ruiz Zafon, The Labyrinth of the Spirits0
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What attachment do you use - dough hook, beater or whiskI make my pastry in a food processor.... I always do shortcrust.... I put the flour in with a pinch of salt, then the fat cut into chunks & process it together for the minimum amount of time to get it to the breadcrumb stage.0 -
Hi Kah22, It's a very basic food pro, I just use the knife blade thing. have made up 3 batches today & it's all been fine.2025's challenges: 1) To fill our 10 Savings Pots to their healthiest level ever
2) To read 100 books (46/100) 3) The Shrinking of Foxgloves 8.1kg/30kg
"Life can only be understood backwards but it must be lived forwards" (Soren Kirkegaard 1813-55)0 -
Well my food processor made pastry always gets compliments - even my MIL says its very good! I use a very basic food processor and the bero recipe:
8 oz plain floor
2 oz margerine
2 oz lard
2 tbsp cold water
I chuck it all in and whizz it until it forms a ball then roll it out. Anyone who thinks they cant make pastry should try this.0
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