Pastry help

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
Suziekettles

Pastry help

Very basic. After many yrs cooking, I have only just started making pastry.
Delia and MB give quite different oven temps and cooking times for baking blind and i have had varying success. A feta, mint & pea flan had a lovely filling (obviously "done") but the base was horribly soggy.
MB's recipe for a Bakewell does not include baking blind, but spreading jam directly onto the raw pastry??
What are your basic pastry rules,bareing in mind I haven't gone beyond simple shortcrust quiches and lemon meringue pie level.
I have been leaving pastry draped over sides of tin to stop shrinkage and slipping down side of tin, but it does look messy, any tips (i do line with foil & fill with dry butterbeans)
Thanks!

avatar
Gerry

Pastry

Suzie, have you tried - as an alternative to baking blind - putting your tin on top of a pre-heated baking sheet, or tin of the same size as your quiche? It helps to make the pastry thin, which we prefer anyway.

avatar
Welshcookie

Pastry

Try and avoid baking blind if you can it is often hit-and-miss.

Always place on a pre-heated baking sheet to cook.

Make sure the pastry case is very cold before baking. Certainly a spell in the fridge, but if you can put it in the freezer for a short while, all to the good. Then fill and straight in the oven. Then it should not shrink.

I've never had much success with draping the pastry over the lip of the tin.

Do not under any circumstance use a non-stick tin or china. Thin metal is best. Greasing is un-necessary, there is enough fat in the pastry to prevent sticking. The same goes for mince pies or tartlets.

Good luck, home-made pastry is much nicer, even if it looks a bit home-spun sometimes.

avatar
Thistledo

Pastry help

On the few occasions I've been obliged to bake blind, I've found that pricking the base gently with a fork, lining with foil and filling with dried beans, or even rice is good. OR I've successfully brushed egg white on the base before putting the filling in. As as been said, always chill for at least half-hour before baking.

 
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