Making pastry

kathyd_2

I use bought puff pastry for meat pies but I don't actually make a pie as such because the bottom always goes soggy. Just make the filling as for a stew/casserole and then cut several 'pie toppings' from the pastry - depends for how many people - and cook the tops in the oven separately. Serve up the filling on the plate and just top with a cooked pie crust. If you like the pie to have a bottom you could place a crust on the bottom, place pie filling on top of that and finish with a crust topping.

tomstickland

Have a look on the be-ro flour website. http://www.be-ro.com/

I made my first pastry last week using their reciple and it worked really well.

I've heard that the way to avoid sogginess is to part cook the pastry first.

kelloggs36

Half fat to flour (PLAIN flour for shortcrust). Some recipes say to use lard as well as butter, but I just use butter.

Depending on size of pie(!) approx 10oz plain flour, 5 or maybe even 6oz butter (chilled and cut into pieces) pinch of salt (optional)

Sieve flour into bowl
Rub the butter pieces into flour until breadcrumb effect achieved. Use finger tips and do it high above the bowl. Do as little as necessary as the less handling the better.

Make a well in the middle of the bowl, and add a very small amount of cold water. Use either a knife or palete knife and gradually bring the 'breadcrumbs' together until all bound. Add water as necessary but be careful, too much water and the pastry will be sticky. Once done, wrap in clingfilm and put in fridge for half hour before rolling.

Gingham_Ribbon

exlibris wrote: »

I too have a problem with pastry. I mix a large quantity, 2 or 3 pounds of flour mix to the crumb stage and keep it in the fridge. When needed add cold water a little at a time as it doesn,t seem to need as much as when freshly made.

My Mum always said I had too warm hands for pastry so this was my way round it.

GREAT thread!

Does anyone else do this? I put my leftover pastry in the fridge the other day and it went brick hard. :rolleyes:

catkins

It was weird seeing this thread as I started it ages ago and had more or less forgotten all about it.

It's hard to believe now that I had such problems with pastry. I make it all the time now in my food processor and no more problems so thanks again to all those that replied to me originally.

Fay

Hi everyone
The last time I tried to make pastry it was a total failure but I would like to have a go again...and I have heard people say that it makes it much easier to do it you use a food processor. I have the recipe I want to make-its a Marcus Wearing (sp?) one, but it's a recipe for making it by hand, can I just make it in a food processor or not??

squeaky

Yep

I always do it this way.

Fay

Thanks squeaky, so I just follow the recipe but do it in the food processor?

angie_loves_veg

Put the flour and your (cold) butter/fat into a processor. I cut the butter into small pieces first.
Pulse initially, then process until breadcrumby

I keep the motor running and very slowly add cold water (1 tbsp at a time) - it will make larger and larger lumps until it all rolls into a large ball. (I find it needs less water than it would if doing by hand)

wrap/cover and put in the fridge for a bit before using.

Fay

Thank you, I'm not making it until friday but I will let you know how it goes