Making pastry

HOLsale

Chipps wrote:

I think you need a bit more liquid with wholemeal pastry. It is a lot heavier, so might be worthwhile doing half & half to begin with.

if you're wanting a healthier crust try adding half white 1/4 wholemeal and 1/4 porridge oats

the oats make any baking beautifully moist and are very healthy

you'll need more water though and you'll definately need to let the pastry set in the fridge for a bit

Jolaaled

After years of dismal failure at (shortcrust) pastry making, i find this recipe impossible to get wrong. Very easy to make...no rubbing in...Rolls out really well and has great crumbly texture. ( Is also vegan, if you use the right sort of fats).

1.25 oz White Flora (it has to be White Flora!)
1 oz margerine
3/4 oz butter (or mix of marge/Flora if vegan).

cream these together with a fork

then add:

3 dessertspoons of cold water and
2 dessertspoons of plain flour ( + salt)

mix with fork.

then add:
4oz plain flour

Mix all of this together with a knife until it all binds together.
Knead into a ball.
Refigerate for at least 30 mins.

Hope this is useful!

ladygrey_2

this sounds too good to be true but I'll try it next time I'm baking

Murtle

pastry

[STRIKE]50% fat to 50% flour.[/STRIKE] no no no, Murtle naughty girl, it is 1/2 fat to flour.....although in my head I always remember it as 50-50....

[STRIKE]Choose what ever mix of fat you like, but it should be a 50-50 split!![/STRIKE]
add an egg yolk

and mix altogether!

You can freeze the white of the egg until you have enough for merangues - ok I can't spell that word.....those white sweet things you eat with cream!!

x x

Mrs_Miggins_2

Ooh no! too much fat - I learnt 1/2 fat to flour (eg 2oz fat, 4oz flour). Mix with cold water. Also "cool in the making, hot in the baking" - never failed me :rotfl:

Omertron

The frozen stuff from Sainsbury's works for me! :rotfl: :rotfl: :rotfl:

Pooky

I follow the half fat to flour method but use half marg and half butter......never failed yet.

thriftlady_2

I use half butter and half lard-butter for good flavour and lard for crumbly texture.No good for veggies though.I'd rather eat saturated fats occasionally than HVOs any day

elvis_bloggs

Omertron wrote:

The frozen stuff from Sainsbury's works for me! :rotfl: :rotfl: :rotfl:

That's for me too, I can't weigh out flour.

Curry_Queen

But the OP's recipe is half fat to flour

4oz plus 2 dsps flour = 6oz

... and the fat weight combined is 3oz

It's just the method of mixing it that differs from usual.