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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.
Just don't seem able to get it right - either to dry or too wet - usually too dry. I add as much water as the recipes state, but it never seems to be enough, but if I add more it then seems to be too much even though I have only added a few drops. Where am I going wrong? Is there a foolproof method. It is annoying because apart from pastry I am not a bad cook.
I made some today and when I went to roll it out it kept crumbling. I assumed it was too dry so tried to add more water but it was such a disaster I had to throw it away. I had already made a mixture for fillings (was going to make spicy chickpea pasties and cheese and onion pasties) so don't know whether to try again tomorrow or resort to buying frozen pastry
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