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Making pastry

edited 30 November -1 at 1:00AM in Old Style MoneySaving
326 replies 40K views
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  • apple_mintapple_mint Forumite
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    I fancy trying a wholemeal pastry to a savoury pie .... do I just supplement the white plain flour with wholemeal flour?
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  • ChippsChipps Forumite
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    I think you need a bit more liquid with wholemeal pastry. It is a lot heavier, so might be worthwhile doing half & half to begin with.
  • apple_mintapple_mint Forumite
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    Half and half ... good idea Chipps, I'll try that.
    Enjoying an MSE OS life :D
  • squeakysqueaky Forumite
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    It might also be worth, when you do half and half, using self raising flour instead of plain. This will help keep things lighter too.

    The same is true of suet pastry should you want to make some one day.
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to [email protected]. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.
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  • MrsMWMrsMW Forumite
    590 posts
    I don't make pastry anymore because of arthritis in my hands, I did start making it in the processor but then I discovered that supermarkets often have ready made pastry reduced so I buy it when I see it and freeze it. I got 5 blocks for 20p each last week.
  • catkinscatkins Forumite
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    Thanks for all the replies. I cheated and bought frozen yesterday, but I will try again next week
    The world is over 4 billion years old and yet you somehow managed to exist at the same time as David Bowie
  • MATHMATH Forumite
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    For those who don't have a food processor but do have an electric hand mixer you can rub the fat into flour using an electric hand mixer with the sturdy mixing (not dough hooks) attached and then finish off by hand.
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  • squeakysqueaky Forumite
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    Before I got my Kenwood Chef I used to mix the pastry with a spoon in a sort of slice and press sort of way until I got the breadcrumb look. Added water and still used the spoon to mix until it was obviously close (lumpy breadcrumb look) and only then would I finish it off by hand.

    But I have to say - the mixer is easier :)
    Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to [email protected]. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.
    Never ascribe to malice that which is adequately explained by incompetence.
    DTFAC: Y.T.D = £5.20 Apr £0.50
  • Along similar lines, we were taught, at catering college, to mix the water in using an old fashioned flat bladed knife ( butter knife). I still do it this way and it seems to be o.k.

    I beleive that the rolling is the important part, Never roll your pin straight over the edges of the pastry, stop just short, and don't roll backwards and forwards, just roll forwards, then turn the dough.

    My cookery teacher at school would inspect our palms to make sure taht there was no trace of flour anywhere except our finger tips:rolleyes:
  • catkinscatkins Forumite
    5.7K posts
    I've been Money Tipped!
    I posted on here a few weeks ago because my pastry is always a disaster. Quite a few of you kindly took the time to give advice and today I tried again and success!!!! I made it in the food processor and used one of the recipes given that included an egg yolk. Left it to chill in the fridge and if I say so myself perfect. Haven't tasted it yet but it looks good.

    Quite pleased with myself today - hopefully at last got the hang of pastry (at my age it's about time!), have made bread (by hand), spicy chickpea and potato pasties, goats cheese and red onion tarlets and banana muffins. Cor won't hubby be pleased when he gets in (he likes his food!)

    Thanks again
    The world is over 4 billion years old and yet you somehow managed to exist at the same time as David Bowie
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