Making pastry

bubbs

Hi ,
Great thanks 1/2 and 1/2 it is then Im making a delicous (sp) chicken and mushroom pie
Yum Yum

Penelope_Penguin

If I want a really short pastry (for mince pies, for instance) I use all lard.

For sweet pastry I use all butter, and an egg yolk.

The best mince pies ever use all Trex

Your choice, Penny. x

bubbs

ooooo i will try trex another day thanks
Well thats the pastry made and with whats left ive made small jam tarts so no waste there!

bubbs

Well dinner done and dusted
The pastry seemed a bit short but hubby didnt complain so must have been ok lol
I dont eat short pastry as it gives me heartburn only puff and my little pie was yummy!!

JayJay14

I always use all lard for pastry cos if I do anything else it ends up like concrete.

I make up a box full of the crumb stage and keep it in the fridge and when I need to use any I just measure out enough and make it up. This way I don't have any waste and don't think "can't be bothered" when I want to make a pie or quiche.

bubbs

Hi Jay,
How long can you keep it in the fridge like that? There is only the 2 of us so would probably take a while to use

lauren_1

I want to find some tried and tested recipies for both plain and puff pastry.
I have a stock pile of beef cubes and chicken which need to be used and it seems the weather for a hearty pie right now.

Many thanks

annamc75

I love my Bero flour cookbook (I inhertited it from my mum). They now have their recipes on their site and they are completely fool proof.

http://www.be-ro.com/f_insp.htm - this is all their pastry recipes including the basic pastry types.

Enjoy x

LameWolf

What a very useful link from annamc75!

For anyone who like me is vegetarian and doesn't like to use lard in pastry, I make it with the following ingredients:

For a quich base: 5 oz plain flour, 1 oz butter, a pinch of salt, enough water to bind it together.

For a fruit pie with a lid: 6.5 oz plain flour, 1 oz sugar, 1.5 oz sunflower margarine, water as above.

The butter/sunflower margarine are interchangeable - butter makes a "shorter" crust.

I know you can get veggie lard substitute, but we've tested these out and like them, and I don't see buying yet another product for the occasions when I have the energy to do pastry.:rolleyes:

minibudgetgal

Hi all,
Tonight made a lovely summer veggie quiche with all the glorious veggies from the garden! Unfortunately I am rubbish at making pastry. COmpletely embarrassingly so. I have not tried for years to make my own, so (small voice) buy the ready made stuff from Tesco. My mother tuts every time she sees the packet as her pastry is FABULOUS! DEspite my pitiful begging for her to fill my freezer with little balls of homemade stuff, she wont help hahaha!
Please can someone give me a step by step guide to making my own pastry! I always feel like a right OS cheat when I make pastry based dishes, and I know I would save a bloomin packet if I could do my own!
Thanks for hearing my confession!:rolleyes: