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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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  • 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!
  • squeakysqueaky Forumite
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    Queenie wrote:
    squeaky ... don't we have a section on pastry in the Mega/Recipe Index? :confused: 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... :)
    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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  • QueenieQueenie Forumite
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    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 :D I shall bear that in mind then :D 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. :confused:


    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!
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    PMS Pot: £57.53 Pigsback Pot: £23.00
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  • apple_mintapple_mint Forumite
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    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.
    Enjoying an MSE OS life :D
  • QueenieQueenie Forumite
    8.8K posts
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    apple_mint: The ratio of water to flour will depend on the brand of flour used and it's "absorbancy". HTH
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    PMS Pot: £57.53 Pigsback Pot: £23.00
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  • 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.
  • skylightskylight Forumite
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    Sue_hart

    I knew a Sue Hart once - from Berks - your not the same person??????????????????
  • 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.
  • skylightskylight Forumite
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    Part of the Furniture 10,000 Posts Combo Breaker Home Insurance Hacker!
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    lol!!!!!!!!!!!
  • Gingham_RibbonGingham_Ribbon Forumite
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    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.
    May all your dots fall silently to the ground.
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