Making pastry

thistledome

irishwexford wrote: »

I get stuck on the cups bit with american recipes. Can you just use any size cup and is all purpose flour plain or SR? Thanks

The american cups are standard measures. You can buy a set quite cheaply, but there are probably conversion tables on google somewhere.

All purpose is plain flour.

seraphina, I love that blog! I don't usually enjoy american humour but that lady is delightful, thanks for the link.

Thanks again to all who've replied, zippychick I have actually read all those links and even found a post from me on one from last December - that must be the last time I attempted pastry!

Btw, my always-contrary OH ate 2 of the pies with custard and then went out to help himself to a 3rd! They did actually taste slightly better when completely cold.

Thanks again all

ETA: here's a conversion table :
http://www.exploratorium.edu/cooking/convert/measurements.html

irishwexford

Zippychic
Thanks for that. It will come in handy for the future. Will try the receipe.

seraphina

What thistledome said about cups - i have a cheapy set of American cup measures but you can do the conversions. All purpose flour is plain flour.

Once you've had a few successes, you lose the fear!

soozywooz

My pastry has always been rubbish but I now use (unconventionally I know) half plain flour (usually wholemeal) and half self raising - this has worked really well for me and my pastry is no longer like plywood.

We have also started using very successfully a pastry recipe from the Hairy Bikers for sausage plait.

It is on the BBC mums know best website and under birthday treats (have had to register as a new user as I've changed my webmail address and lost my log in details :-( so can't post links)

Gigervamp

I've been making pastry for 40ish years and only recently have I been able to make nice pastry!
When I put the fat in with the flour, I use a knife to cut it in. When it's all cut up into small pieces, I use my fingertips (hands made cold under the tap if they're not already cold) to rub it in. Then I add cold water gradually, using the knife again to bring it all together. Gently make a ball then wrap in clingfilm and chill for 30 mins.

I don't use an egg wash, but I do use milk to brush the tops and also to seal the top to the bottom of pies.

Also, note that if you use Trex, you don't need to use as much (on the box it says to use 20% less).

janb5

soozywooz wrote: »

My pastry has always been rubbish but I now use (unconventionally I know) half plain flour (usually wholemeal) and half self raising - this has worked really well for me and my pastry is no longer like plywood.

We have also started using very successfully a pastry recipe from the Hairy Bikers for sausage plait.

It is on the BBC mums know best website and under birthday treats (have had to register as a new user as I've changed my webmail address and lost my log in details :-( so can't post links)

Hi I would endorse this and also have a look at the Delia Smith books ( the original) where she gives a good resume on pastry that will help. I also find that a good combination of half fat to flour helps with the fat being half lard/half butter or half lard/butter. You might find it on www.deliaonline HTH

Psykicpup

Its shop bought pastry I have problems with especially shortcrust or worse sweet short! - it disintegrates before my eyes & I just cannot pick it up after rolling to place on the pie plate let alone a nice (unpatched) lid! - any suggestions - other than make my own lol

zippychick

irishwexford wrote: »

I get stuck on the cups bit with american recipes. Can you just use any size cup and is all purpose flour plain or SR? Thanks

This question is asked frequently - Here's a thread on cup measures

I bought a cheap set off ebay - something like these- worth their weight in gold

rosie383

I agree totally with Seraphina. I am a good baker but hated making pastry cos it was always rubbish. Then I bought a pack of Trex with free recipe book, and haven't looked back since. I don't think I do anything different, but my pastry always works now, even if I use just marg rather than Trex, but it is brilliant stuff.
And the recipe book is good.......one of those rare books where you could happily cook every single recipe. I have so many recipe books over the years that I only ever use a few recipes from. I end up writing my fave recipes down, and then giving the books away. Mind you, I only ever buy from car boot sales or charity shops, so don't waste much money.

gillian62

Went into Sainsbury's today and they have the dough cutter half price at £2. The idea is that you use this to chop down the fat into the flour without using warm hands so this keeps the pastry cooler. I'm going to try it out later!