Shortcrust Pastry gone sticky

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

Page :  1
avatar
Dan Reader

Shortcrust Pastry gone sticky

Hi,

I've made a shortcrust pastry mix for a flan lining but the pastry went really sticky and gluey before I'd even added any water. Can anyone tell me what happened because it's never happened to me before. I used a usual half fat to flour mix.

Thanks,
Dan

avatar
Dan Reader

Wrong ratio

Sorry, just figured out I'd done double the fat I should have accidentally.

avatar
Gerry

Dan's s-crust pastry

I was really puzzled until you posted the explanation. Can you salvage it?

avatar
Lizzie Lancashire

Oh no!

I did that once when making meat pies! I managed to roll it out and put it on the pies, but when I put the pies in the oven, the "pastry" simply melted!

avatar
Welshcookie

Shortcrust

Not difficult to remedy if you realise in time. Just add the required amount of flour.

 
Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com