Making pastry

lumpy_bum

i followed a recipe from here for the cheese and egg flan from school earlier on today. now i blind baked it for ten mins like it said and i was being very distracted by the baby lol, but when ive sliced into it its major stodgy..
what do i do?
ive turned it upside down and out of the tin into the oven but it wasnt working when i last looked. any ideas please?:) im new to this part of the board lol sorry:o

bertiebots

Hi it sounds like you may have had too much liquid in your quiche. I make them all the time and for an average sized quiche I use just enough egg to bind it all together. I dont know what quantitys you have used etc so maybe Iam wrong but it would be the most logical reason.:D I usually grate a half block (av.size ) of cheese and bind it together in a bowl with just a couple of eggs.I dont add any other liquid and it makes a lovely tasty quiche.Blind baking your pastry is exactly the right thing to do so with this method your bottom should stay firm!:o I also add any extras in the quiche like tuna or veg and put the egg/cheese over that. It should cook nice and firm in about 20 mins. Hope this helps:D .

lumpy_bum

the school recipe said half a pint of milk
i thought it was alot lol
plus the flan dish i used was a small one so it all poured out everywhere lol
i will make another and do it again:D.. wihtout so much milk though;)

Gingham_Ribbon

Hiya lumpy,

We have a great pastry thread that I'll merge your question to. Have a look through - you should find loads of tips.

lumpy_bum

ty gr
i will try the recipe again with a little milk intead of so much lol:)

shimmershelly

When making pies try half plain and half self raising flour, using a ratio of half fat to flour. The self raising gives it a lovely crumbly texture.
So for 8oz of pastry you would need 4oz plain flour plus 4oz self raising, a pinch of salt and 4oz butter/marg. Rub together to resemble breadcrubs and add a little cold water to bind.

bubbs

Hi,
Is it best to use half lard half butter when making shortcrust pastry please?
Had a search about and could not fine an answer
Thanks

Pink.

Hi bubbs,

I used to use half and half but because of the rising costs of butter I've recently changed to just using stork and it works just as well.

There's an earlier thread that may help:

Making pastry

I'll add your thread to that one later.

Pink

mk_wotsit

I've always used half lard/half butter.
I learned this at school and didn't realise there was any other way!

MATH

All butter produces a much richer and robust pastry ideal for heavy, savoury fillings such as minced beef and onion or snake and pygmy. Also good for things you plan to slice or handle once cooked such as quiches and open lattices.

All lard (often difficult to roll out) produces the shortest, lightest, melt in the mouth pastry. I always use this mix for my Christmas Mince pies or things I am planning to serve to guests.

1/2 and 1/2 is a good everyday pastry it is fairly short but still easy to handle.

My preferred mix is 1/4 butter 3/4 lard. HTH