pastry

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queen jean

pastry

can anyone explain when making pastry is it half trex and half butter or half white flora and half butter .or which is best to try and get a nice shortcrust pastry .usualy use lard and block stork but it just not tasting like i want it,its always bit on the hard side .im fine with cakes etc but not much good with pastry.any ideas please .

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Queen of Puds

pastry

Pastry is usually hard because you use too much water & too little fat. I use the following recipe for failsafe shortcrust:

175g plain flour
50g SR flour
175g hard marg (e.g. stork) OR butter - straight from the fridge, roughly chopped
1 egg yolk
50g icing sugar
Approx 1 TBS very cold water
Method: Put flours, sugar, chopped up butter (or marg) into food processor. Process until texture of fine breadcrumbs - or rub in by hand. Add egg youk & process, adding 1TBS water. This should come together - if it doesn't, add a dribble more water & process again - but don't be too quick to add more water, it won't need it. When it is in a ball, remove & use it, NB rolling without using too much flour. Also I don't bother chilling it first - doesn't make any difference in my opinion.
If you use butter it has better flavour but can be more difficult to handle. The SR flour should lighten your pastry - if you still have trouble, then try using more SR flour as this will add air (due to the raising agent) and should assist. Using all marg or all butter makes the pastry lovely & golden. Forget that white fat nonsense because resultant pastry looks grey - go for yellow! You can also add orange zest at the beginning as you process and you can substitute orange juice for the water. Good for mince pies!

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queen jean

pastry

well i will be giving this recipe a go over the wkend .and thanks very much .im sure its got to be better than what mine has been like lately .cheers

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queen jean

pastry

wow big thanks to queen of puds ,ive actualy made a trial run of mince pies this afternoon ,and they were spot on .just as we like them .pastry was very nice and light and short crusty if you know what i mean .put them on a plate and they went in mins and all agreed the pastry was the nicest by far .so this recipe is the one il be using for my mince pies in future .thanks again

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Queen of Puds

Queen Jean

Excellent - glad they worked! We queens have to stick together!!

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queen jean

pastry

too right we do ,and my grandaughter who is ten is laughing here at that remark and causing me to mess up with my key pad here so sorry ,ps she also thinks pastry yummy too

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Kilmory

?s for pastry queens

This sounds like good pastry. What oven temperature would you cook it/mince pies at?

Also, am I right in thinking that without the icing sugar it would make good savoury pastry for quiches etc?

Thanks.

Kilmory

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queen jean

pastry

hi regard the pastry temp ,my oven is fan and i cooked at about 170 for the mince pies about 15 mins they were ok at that for me anyway .
and also i think if you left the icing sugar out it would be fine to use it for meat pies ,though ive not tried that yet ive only made the mince pies .ive been meaning to ask queen of puds the same thing all week on that ,im sure she will let us know .let us know how you get on with it

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Queen of Puds

pastry gone savoury

Hi both,

Yes, you can make it savoury by leaving out the icing sugar. I should have said - I also always use salted butter, so no need to add extra salt usually. You can turn it into cheese pastry by adding approx 50 to 75g finely grated parmesan. I have tried it with cheddar but it wasn't so good because it made a mess when it melted & for flavour the parmesan beats it for me.

I also tend to cook my pastry at 200 deg in my fan oven, but if I was using gas, I'd do it at mark 7. Mince pies take about 10m, an apple pie takes about 20 to 30.

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queen jean

pastry

thanks for that info will put it into use tomorow with a fruit pie and maybe a meat and potato pie in the week .so far ive been using block stork and its
fine and just how they all like it .so its a recipe that will go in my little book of good recipes thanks again

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Thistledo

Thistledo

Pastry. I pride myself on making excellent shortcrust pastry and the secret to any good pastry is to weigh out everything. I use only unsalted butter in mine. Chilled water (about 1 tsp per ounce of flour) is always best and handle the mixture as little as possible. Wrap pastry in clingfilm and chill in fridge for around half-hour. I don't keep margarine in the house - it's mostly plastic!

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Linzechris

queen of puds

I always make nice pastry but not having seen a recipe for it like yours before I thought I would give it a go.Wow! I can honestly say it is the best pastry I have ever made! I made mince pies and they were gone in no time! Thanks for sharing the recipe.It's so good to change old and tested recipes for something new occasionally especially when it works as well as that pastry recipe! x

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Thistledo

pastrty

Although I don't usually use sweet pastry, I do make an exception with mince pies. A Sophie Grigson recipe and it's delish.
Mincemeat, little milk for brushing, caster sugar to sprinkle. Plain flour, plus extra, icing sugar, unsalted butter (fridge cold), soft cheese, double cream.
Make these every year. You could probably find this recipe on line.
Yes QueenofPuds, I bake these at 200C fan, too.
Feeling all Christmassy now, tee hee!

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queen jean

pastry

hi Linzechris
pleased to hear that q of puds recipe for her pastry was a nice one ,and it worked for you ,hope you wrote it down .like i did in a book that i keep for jotting recipes in ,made a meat pie other day and it was luvly with this pastry

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queen jean

pastry

hi Linzechris
pleased to hear that q of puds recipe for her pastry was a nice one ,and it worked for you ,hope you wrote it down .like i did in a book that i keep for jotting recipes in ,made a meat pie other day and it was luvly with this pastry

 
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