Making pastry

Magentasue

Gingham_Ribbon wrote:

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.

Yes, that's how I do it although I think you're supposed to mix the water in by hand so as not to overmix. As soon as it starts to clump (sorry, technical term), together, tip it out but make sure it's a nice soft ball not too dry.

If you're doing anything with cheese, grate that in the processor first and tip it out. Bit of cheese in your pastry is a bonus, if you do it the other way round, the cheese sticks to the bowl.

squeaky

Yep. Mine says as soon as it makes a single (or sometimes double) lump - it's ready for working, so I add the water at a slow trickle so as not to overdo it and get sticky dough... and that's it. Done

moggins

I use half fat to flour and one whole egg, never had to add water and I do the whole lot from start to finish in my processor, only removing it when it has balled together in the bowl. Never had bad pastry yet.

Alison_B

I want to make some pasties for lunch today and I have looked in all my cookery books but cannot find a recipe for pastry. It has been a while since I have made pastry and I cannot remember the quantity of ingredients. Can anyone help please.

squeaky

Sure.

Go to the Be-ro site in the link below and then click on pastry in the menu on the right hand side. You can decide which pastry you'd like to make and the ingredients and full instructions are all there. (Elsewhere in the recipe lists you'll find one for cornish pasties too )

If you need a memory jog there's a link to baking basics on the left hand side of the page, and, if you like the site you can order a book of the whole site from the address given in their "about us page" which comes well recommended.



Be-ro website

Magentasue

Shotcrust:

8 oz plain flour + pinch salt
4 oz fat (cold)
cold water to mix to a soft dough

Quick Flaky

8 oz plain flour + pinch salt
8oz fat
cold water to mix

For shortcrust, rub fat into flour until breadcrumbs (completely blended), Slowly add water to mix to dough and roll out. Easiest in food processor

For quick flaky, I rub about a quarter of the fat into the flour, then cut the rest into small dice and stir in, mix in the water, gather together, roll gently into an oblong and fold into three. Put in a plastic bag and chill, roll and fold couple more times.

HTH

Alison_B

Squeaky, that is a brilliant site. Thanks. Will take a good look at it later on.

troll35

Like magentasue I use 1/2 the amount of fat to flour, but I use milk to mix instead of water and get pastry with an even better texture.

frostyspice

Made some mince pies today. I haven't made pastry for years, and it came out ok save for being a little on the crumbly side when I rolled it out. Could anyone tell me what I'm doing wrong? I used 8oz of plain flour, 4oz lard and 4 teaspoons water. Any advice gratefully received before I start on the next batch.

Katgoddess

Not enough liquid maybe? I tend to make mine a bit wetter then add the flour as I'm rolling it out to make it less sticky if you see what I mean.