Making pastry

jasmine33

I use half quantity of fat (either marg or lard or a mix of both) to flour. Rub it in until it resembles fine breadcrumbs. Then add as small a quantity of cold water as you need, to make it come together into pastry. Use a knife to cut through the mix when you put in the water and then your hands to make it into a ball. Put into fridge for at least half an hour. When rolling out, handle as little as poss.

Hope this helps.

donny-gal

mini

You did not say what exactly was the problem, too crumbly, too hard, or what? Don't expect much advice from me as I have to use the Chef to make mine as I am also carp.

DG

minibudgetgal

Thanks Jasmine I will try that. The problems are that it is too crumbly sometimes, then too dry sometimes, then too hard etc. When you say Chef, is that a magic machine that does it all for me, if so, more details please hun!

PennyPinchingPrincess

Be patient adding water, just a tiny bit at a time, it's easy to add too much if you rush. Then refrigerate before you roll out

Stephen_Leak

Learn to hide the packets better? (Latest "get rich quick" scheme: kitchen shredders?)

Anne_Marie_2

Aaaw what a shame. I can't give you a recipe though, as I throw it all together and never weigh anything, it works for me. Must just be lucky I guess.
What I would say, for shortcrust pastry, is to keep everything (including your hands) cool, and touch as little as possible once you have added the water to bind. Putting in fridge for about 30 mins before you roll out should help too.

One idea that you might like to try out for savoury quiches, is a mix of flour and porridge oats (rolled oats). Might even impress your Mum as it has a lovely texture.
Roughly 3 parts flour, 1 part oats, 2 parts marg, 1 part water.
(e.g. 3oz plain flour, 1 oz oats, 2 oz marg, 1 fl oz water...perhaps a little more or less). A little salt if you like.

Mix flour and oats, rub in marg until mix is like fine breadcrumbs. Add water a little at a time, mixing (with a knife is the way I do it!), until it binds into a ball.
If you have time, let it chill for about 30 mins in fridge.

Roll out to fit quiche dish. P r i c k base and sides with a fork and bake blind for about 5-10 mins on gas mark 5, 190C.

Add whatever filling and bake until cooked as per recipe that you have.

minibudgetgal

Stephen_Leak wrote: »

Learn to hide the packets better?

:rotfl: :rotfl: :rotfl: :rotfl:
Yeah, but I would know!

Soubrette

I was always taught to use cold butter at school and never really made good pastry. I now use soft butter (or marg) and start by 'cutting' it into small pices with a knife then when very small start rubbing in with my fingers, I don't worry too much about fine breadcrumbs - there is often a few bigger lumps in mine before I add the water. I add cold water from the fridge a tablespoon at a time and again use the knife to work it in. I only use my hands once my mixture is starting to clump together, once it does this I stop using water (I only use about 3 tablespoons) and use my hands to bring it together into a lovely dough ball.

For puff pastry...I always buy it pre-made

Sou

minibudgetgal

Thanks sou, I was always taught to use cold butter too, but I never saw the point cos it used to melt when I "rubbed it in" hahaha! Ironically, my apple and rhubarb crumbles are terrific, so I think it is something to do with the water I am adding. Like straight from the tap haha! Will stick in the fridge now

morwenna

I simply cannot do pastry either! My sister says she finds it easy - maybe stress finds it's way into the dough? :rotfl: