Pastry - feel like screaming!!!!!!!

redmel1621

Hi
I had made some pastry last night and stuck in in the fridge wrapped in cling film ready for today.:A....when i have taken it out it keeps falling apart while i am trying to roll it out. I tried adding more water to it and neading it in this works to an extend, i can roll it out, but when i try to pick it up to put it in the pie dish it falls apart again - please help me as i have flor and bits of pastry all over the kitchen and am getting into a bad mood!!:mad:

Thank you:D

Mel x

mrs_mix

what sort of pastry was it
did you let it come back to room temp before rolling

redmel1621

Hi
It 'was' just a basic shortcrust pastry.
Hmmmmmmm didn't know i had to leave it to warm up before rolling it:o

Mel x

redmel1621

Can it be saved now or should i chuck it out???

mrs_mix

when you have pre made shortcrust and it's been in the fridge it's better to let it come up to room temp a bit as it was the right dough consistance in the first place and you have added more water I'm not sure that it would work now I think you might have to start again

Swan_2

if it absolutely won't roll even when it's a bit warmer, try pressing it into the tin, it won't be as neat, but at least you won't waste the pastry

Lilmil

Hi Redmel
I wouldn't chuck it as Swan says let it get back to room temp and it will be more flexible.
Good luck
Lilmil

redmel1621

Thank You all

I know for next-time now. I did leave it and it seemed to become a little more pliable, I will try to work it into the dish...if it won't go i'll just call it a day and make some fresh. i had to make the kids something else anyway as they were complaining they were 'starving' luckily me and dh had eaten out today at the pub, as we met friends there.

Mel x

pookienoodle

if you can't manage to roll it out add a bit of chesse to it and make it into cheese straws or depending on what you were trying to make with it put the filling in the bottom of the dish and grate the pastry over the top(works better with cold pastry) and cook as normal.

victotoro

Hi, this happened to me with my last lot - I found if I rolled it between two bits of cling film, it held together - I peeled off the top layer when I was going to lay it in the case, turned it over so that the 'pastry' side was face down in the tin, and only took the other layer off once it was safely pressed down. Now that you've added more water, this might prove a bit messier than my attempt...

Let us hear how you get on.