Making pastry

Pitlanepiglet

Thanks for the thoughts, I wonder if I'm not mixing the fat in properly, I am paranoid about not overworking the pastry and that might be the problem.

Should I use fat straight out of the fridge or should it be warmer?

zippychick

ive merged this with our pastry making thread so you can see how others do it.

thanks
Zip

bunny999

Can you make pastry using strong bread flour ?

bunny999

any idea ?

jcr16

me personally i'd give it ago.

i've before used self raising when i'd run out of plain. i blind cooked the base tho and pricked it over so it didn't rise. it was ok,. i wouldn't make a habit of it, but it was ok as a one off. I've not done it cooking witout blind baking.

just be prepared it might not turn out as it would if using plain flour.

tbh i'm sure i've used plain flour as a subsitite for strong flour in pizza base making as someone suggested it when strong flour priced were really high but plain was cheaper. but i can't excatly remember.

rosie383

I have done it. It was ok, just not as light and 'short' as if it was made with plain.

pipscot

"Strong flour" contains more protein than normal plain flour and this can cause shortcrust pastry to be a bit tough and chewy. You can use strong flour for other pastries such as choux and flaky without too many problems but if you use if for shortcrust you need to be extra careful not to handle it too much and to keep it very cold (handling and warmth cause the protein to develop). :)

zippychick

Did you give it a go? Ive merged this with our making pastry thread

Zip

lucylema

I want to make quiche but how do i make pastry?

I have a fair few red onions, a fat courgette and a bit of ham. Does this sound ok for a filling?

Butterfly_Brain

You can't go wrong with Delia Smith's recipe for pastry
http://www.deliaonline.com/recipes/type-of-dish/pastry/basic-shortcrust-pastry.html