Pastry mix bbe november 2007

fizzel81

use or bin?
never to sure with mix's like this
its a shortcrust pastry mix (annoying thing i brought it later on in the year didnt think to see if it was short dated)

looking for something quick for dinner tonight now, but if all would be ok to use this i will make my meal that i planned for tonight tomorrow instead
thank you

belfastgirl23

for the sake of a month I'd certainly give it a go How much damage can out of date pastry do anyway?

thriftlady_2

Shortcrust pastry only has 3 ingredients and one of those is water -so, is it just a bag of fat and flour then ?

fizzel81

thriftlady wrote: »

Shortcrust pastry only has 3 ingredients and one of those is water -so, is it just a bag of fat and flour then ?

a bag with some fancy names in the ingredients list lol does that count, pastry is something im not great at hence the one thing im lazy with, is there a foolproof way of making it?

belfastgirl23

fizzel81 wrote: »

a bag with some fancy names in the ingredients list lol does that count, pastry is something im not great at hence the one thing im lazy with, is there a foolproof way of making it?

My foolproof way is to go to the freezer counter

fizzel81

ive got 2 blocks off puff in the freezer lol
im going to make it up and see what it looks/smells like and the go from there

the second lot i might make jam tarts with to get it out my cupboard

purpleivy

Yes, I've been using frozen for a while. My mum used it one year for her mince pies without telling anyone, everyone said how nice they were (HM mincemeat!) so she hasn't bothered making it since!

I've decided I'll shop at home, I have trex and butter in the fridge and flour in the cupboard, so will mix as many lots as I have stuff for and pack in the freezer. Will try and remember to cost it and then I'll feeel virtuous, only have to wash the food processor once then as well!

In answer to original poster's question..... I would have a sniff, if fat isn't rancid it will be fine. My cupboards in the new kitchen aren't ideal, as we have underfloor heating some are a bit warm. I'm making a conscious effort to have packaged food away from the floor cupboards. Not so bothered about tins and jars.

I need to have a shelf clear for proving bread, the cupboard that is over the central heating pipes is really warm.... has plates and dishes in at the mo. That bit of the floor is particularly good for standing on in bare feet!

fizzel81

can i ask what trex is?

purpleivy

fizzel81 wrote: »

can i ask what trex is?

It's a white vegetable fat specially used for pastry. As it's pure fat you need a bit less of it compared to butter and marge (they're only about 88% if memory serves me correctly.... :rotfl: I have SAD, so you might need to look at that). There's a recipe on the packet.

I don't use lard :eek: as my dd is vegi. I quite like butter for pastry!:D

thriftlady_2

Foolproof pastry here Good old Delia Her quick flaky pastry is absolutely fantastic, I'm sure it's on her website.

I like frozen puff pastry (the all butter kind), but I'd never buy shortcrust.

belfastgirl23

Nigella uses trex a lot...