Making pastry

kittycat204

lucylema wrote: »

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

Filling sounds lovely, I would chop the onions and fry them nice and slow to get the water out and caramelise them. so they are soft and sweet. i would also cook the courgette to get the excess water out. don't want a soggy quiche.

Beetlemama

I always do a "half fat to flour" ratio (so 2 marg and 4 flour or 4 marg and 8 flour etc) but I've never used lard (bit of water, bit of salt). But you have to put it in the oven for a bit before you put the filling in, that's where it gets tricky, I'm forever cutting up tin foil to make a protective guard for the crust so it doesn't over cook while the base cooks.

If anyone has ideas on this, please add....

Dippypud

Beetlemama wrote: »

I always do a "half fat to flour" ratio (so 2 marg and 4 flour or 4 marg and 8 flour etc) but I've never used lard (bit of water, bit of salt). But you have to put it in the oven for a bit before you put the filling in, that's where it gets tricky, I'm forever cutting up tin foil to make a protective guard for the crust so it doesn't over cook while the base cooks.

If anyone has ideas on this, please add....

Baking parchment is a good one, you can hold it down with baking beans, if you think it'll rise...

http://www.deliaonline.com/how-to-cook/baking/how-to-bake-a-pastry-case.html

kittycat204

Dippypud wrote: »

Baking parchment is a good one, you can hold it down with baking beans, if you think it'll rise...

http://www.deliaonline.com/how-to-cook/baking/how-to-bake-a-pastry-case.html

I use uncooked rice on parchment paper while i blind bake it.

zippychick

we have various threads to help you

How to make pastry

quiche recipes and questions

Pastryless quiche

Baking beans (people suggest you bake the pastry blind to avoid it going soggy - so thats cooking it a bit before topping it. You can buy specific beans or use pasta/rice etc)

I typed in courgette red onion quiche and found this recipe so you could always use this as a guideline or find another?

let us know how you go and ill merge this with the pastry thread later

Zip

lucylema

Thanks for the replies x

Mr Lema has made pastry for me and its sitting chillin in the fridge. I have fried off onions and a cougette, mixed two eggs with some cream and will add to the pasty case once done. I will top off with grated cheese and bung in the oven when cooking dinne.

Will let you know how its goes later

Lucylema x

PasturesNew

lucylema wrote: »

Thanks for the replies x

Mr Lema has made pastry for me and its sitting chillin in the fridge. I have fried off onions and a cougette, mixed two eggs with some cream and will add to the pasty case once done. I will top off with grated cheese and bung in the oven when cooking dinne.

Will let you know how its goes later

Lucylema x

It's compulsory to upload a photo you know
And of Mr L if he looks good in tight jeans.

lucylema

PasturesNew wrote: »

It's compulsory to upload a photo you know
And of Mr L if he looks good in tight jeans.

I have made coronation chicken and Mr Lema made an apple and blackberry crumble from fruit in the garden. I had every intention of making french onion soup today (from home grown onions) but not sure I will today)

Whaa, not sure if Mr L will be happy about posting his pic x

pennysweet

Hi

I have just had a 'senior moment'...I am making pastry for a chicken pie and at some point in the process I went into scone making mode.
I now have 8oz of shortcrust pastry made with milk instead of water...can I use this for a chicken pie or should I bin it and start again?

Thanks

CCP

How about a chicken cobbler instead of a pie? Just roll out the scone mix, cut it into pieces and put on top of the pie filling; brush with a bit of milk or some egg and bake until golden. I admit I've never done this with chicken but it's lovely with a beef filling so there's no reason why it won't work.

Alternatively, make another batch of pastry and make some scones with the mix you've already made - it seems a shame to waste it!