Making pastry

Magentasue

If you have a food processor, so much easier. Otherwise:

1) First rule is everything cool - put an ice cube in the water, use water from the fridge or put in the freezer before you start.

2) When you add the water and gather up into a ball - you want a nice soft ball of dough. If it's falling apart, add a tad more water. If it's too sticky to roll out, a little more flour. Add the water slowly - you don't want to have to add to much flour but generally it's easier to correct dough that's too sticky rather than too dry.

3) Roll out quickly - I don't always chill it in the fridge but it's best if you can. Don't overhandle it.

4) I add a pinch of salt - just because I always have but salt does make flour behave differently so maybe it's essential?

5) I use just butter but the half lard or white vegetable fat is supposed to make crisper pastry

Good luck!

squeaky

Queenie wrote:

squeaky ... don't we have a section on pastry in the Mega/Recipe Index? I do recall we had a whole thread about pastry a few months ago and there was heaps of advice given.

Yep

I can't keep pointing people at the MEGA Index several times a day so I sort of mix between useful sites, recent threads, and the various indexes.

Plus I don't want to more or less finish a thread off by quoting chapter and verse because there always seem to be new ideas and tips coming through...

..he sez...

Queenie

squeaky wrote:

Yep

I can't keep pointing people at the MEGA Index several times a day so I sort of mix between useful sites, recent threads, and the various indexes.

Plus I don't want to more or less finish a thread off by quoting chapter and verse because there always seem to be new ideas and tips coming through...

..he sez...

Ok I shall bear that in mind then Thanks squeaky - only trying to be helpful

I remember that particular thread simply because it was one where a lot of our OS'ers gave input on hand making pastry, food processor tips etc., etc.. Just seemed a shame that the input from our oldies wasn't being utilised that's all.


charley24: If you decide you would like to read the threads on pastry ....

Help my pastry is a disaster and the follow up My pastry is a success!

apple_mint

I now use the be-ro recipe successfully (after many disasters previously!). The recipe book says to add 2 tablespoonsful of water, but I find 4 tablespoonsful works beautifully.

Queenie

apple_mint: The ratio of water to flour will depend on the brand of flour used and it's "absorbancy". HTH

PugLady_2

The best sweet shortcrust pastry recipe that I've tried for jam tarts, mince pies etc is:

Ingredients
225g/8oz plain flour
pinch salt
100g/4oz butter
25g/1oz caster sugar
1 egg yolk
cold water, to mix

Method
1. Sift the flour and salt into a mixing bowl.
2. Cut the fat into the flour and then rub between the fingertips until a fine breadcrumb consistency is achieved.
3. Add the sugar. Mix to a firm dough with the egg yolk and a little water.
4. Allow to rest in the refrigerator for 30 minutes before using.

skylight

Sue_hart

I knew a Sue Hart once - from Berks - your not the same person??????????????????

PugLady_2

charlotte664 wrote:

Sue_hart

I knew a Sue Hart once - from Berks - your not the same person??????????????????

No that's not me, I married a berk but I'm not from there.

skylight

lol!!!!!!!!!!!

Gingham_Ribbon

To clarify. If I'm using a food processor for pastry, I put the fat and flour in together and whizz with the metal blade, then add water out of the fridge until it binds it. Is that right? I haven't really got to grips with how to get the best out of my food processor.